Vietnamese Pork & Shrimp Sizzling Crepes (Bánh Xèo)

  • 1 package of Old Neighborhood Shaved Pork
  • 24-30 large shrimp, peeled & deveined
  • scallions, cut into 1/2 to 1 inch pieces
  • olive oil
  • 2-3 cups bean sprouts
  • 1/2 cup yellow onion, sliced
  • mint, for garnish
  • Thai basil, for garnish
  • green leaf lettuce
  • 2 cups rice flour
  • 1/4 tsp tumeric powder
  • 1/2 tsp salt
  • 3/4 cup coconut milk
Dipping Sauce:
  • 1 garlic clove, minced
  • 2 Thai chiles, minced or sliced
  • 2 tbsp. sugar
  • 2 tbsp. fish sauce
  • 10 tbsp. water
  • 1 tbsp. fresh lime juice
  1. Combine and whisk the batter ingredients in a mixing bowl. Strain the batter through a sieve to remove any lumps. Set the batter aside for 30 minutes.
  2. Combine all the dipping sauce ingredients in a small bowl. Mix well until the sugar is dissolved and set aside.
  3. Heat a skillet over medium high heat. A skillet that is 8-10 inches is fine.
  4. Add 1 tbsp. of olive oil.
  5. When the oil is heated, add about 2 oz. of shaved pork and 3-4 shrimp. Stir fry for about one minute.
  6. Add some onion and scallion slices. Continue to cook until the pork and shrimp are half-done.
  7. To make the folding easier later, separate the pork and shrimp on one half of the skillet, and the onions and scallions on the other half.
  8. Grab the bowl of batter and give it a good stir. 
  9. Ladle about 2 ladle-spoonfuls of the batter (no more than 1/2 cup) into the skillet, so that it coats the pan evenly, but isn’t too thick.
  10. Add bean sprouts to the half that has the pork and shrimp.
  11. Cover the skillet, and cook for another 1-2 minutes. Remove the cover and allow it to keep cooking until the edges are browned.
  12. Once of the bottom is lightly browned and crispy, you can fold the onion & scallion half on top of the other half to encase the bean sprouts.
  13. Serve the bánh xèo on top of a lettuce leaf, with your choice of herbs on the side, and some of the dipping sauce.
  14. Repeat steps 4-13 for each bánh xèo.