Sizzling Saigon Crepes—banh Xeo Recipe

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Sizzling Saigon Crepes—banh Xeo
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Ingredients
20
Count
Nutrition
929
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. For the dressing and garnish: Whisk the fish sauce, water, lime juice, sugar, chiles, and garlic together in a small bowl until the sugar dissolves, then divide among 6 small dipping bowls and set aside. Arrange the lettuce, basil, and cilantro on a serving platter and set aside.
  2. For the crepes: Adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees. Whisk the water, rice flour, coconut milk, scallions, turmeric, and salt together until uniform.
  3. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the pork and onion and cook until the pork is no longer pink and the onion is softened, 5 to 7 minutes. Add the shrimp and continue to cook until they curl and turn pink, about 2 minutes. Transfer the mixture to a bowl and set aside.
  4. Wipe out the skillet with a wad of paper towels, add 2 more teaspoons of the oil, and return to medium-high heat until just smoking. Add 1/3 cup of the pork-shrimp mixture and let heat through, about 30 seconds. Scrape the pork-shrimp mixture to one side of the skillet. Quickly stir the batter to recombine, then pour 1/2 cup of the batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom, keeping the meat mixture to the side. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 2 minutes.
  5. Sprinkle 1/2 cup of bean sprouts on top of the pork-shrimp side of the crêpe, then gently fold the opposite side of the crêpe over the sprouts. Slide the crepe out of the skillet onto an individual serving plate and transfer to the oven to keep warm. Repeat five more times with the remaining 10 teaspoons oil, remaining batter, and remaining pork-shrimp mixture. Serve the crêpes with the individual bowls of sauce, passing the garnish platter separately. (To eat, slice off a wedge of the crêpe, wrap it in a lettuce leaf, and dip it into the sauce.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 928.89 Kcal (3889 kJ)
Calories from fat 535.4 Kcal
% Daily Value*
Total Fat 59.49g 92%
Cholesterol 110.53mg 37%
Sodium 2308.04mg 96%
Potassium 930.83mg 20%
Total Carbs 76.16g 25%
Sugars 10.45g 42%
Dietary Fiber 6.01g 24%
Protein 24.18g 48%
Vitamin C 20.1mg 33%
Iron 3.4mg 19%
Calcium 114.6mg 11%
Amount Per 100 g
Calories 159.47 Kcal (668 kJ)
Calories from fat 91.92 Kcal
% Daily Value*
Total Fat 10.21g 92%
Cholesterol 18.98mg 37%
Sodium 396.24mg 96%
Potassium 159.8mg 20%
Total Carbs 13.08g 25%
Sugars 1.79g 42%
Dietary Fiber 1.03g 24%
Protein 4.15g 48%
Vitamin C 3.4mg 33%
Iron 0.6mg 19%
Calcium 19.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.7
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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