---
title: Bánh Xèo (Sizzling Crepes)
servings: 4
prep time: 25 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/banh-xeo
---

Gather @ground turmeric{1%tsp}, @pork belly{250%g}, @bean sprout{250%g}, @spring onion{3}, @sunflower oil{5%tbsp} and @fresh mint{1%bunch}.

Whisk the @rice flour{250%g}, turmeric, a pinch of salt, @coconut milk{200%ml} and @water{350%ml} into a thin batter and rest it 30 minutes; stir in the spring onions. ~{30%minutes}

Stir the @fish sauce{3%tbsp}, @lime{1} juice and @sugar{2%tbsp} into 150 ml of warm water for the dipping sauce.

Heat a film of oil in a wide non-stick pan until nearly smoking and sear a few slices of pork and @shrimp{250%g} for a minute.

Pour in a thin ladle of batter, swirling so it hisses and coats the pan, then scatter a handful of bean sprouts over one half.

Cover for 2 minutes, then uncover and cook until the edges lift, lace and brown, another 2–3 minutes. ~{5%minutes}

Fold in half, slide onto a rack — not a plate — and repeat with the remaining batter.

Serve immediately: tear, wrap in @lettuce{1} with mint, and dunk.