Sizzling Vietnamese Crepes (Bánh Xèo)

Ingredients & Cooking Directions for Bánh Xèo -- Vietnamese Crepes and Nuoc Mam Cham

Estimated Servings: 4

Step 1: Mix the Batter

12 ounces Bánh Xèo flour or rice flour
1 teaspoon turmeric
14 ounces coconut cream
3 cups water
½ cup chopped green onions 

Add all of the ingredients into a bowl and whisk them together until the flour completely dissolves into the liquid and then set the batter aside.

Step 2: Make the Sauce

½ cup fish sauce
2 tablespoons vinegar
1 ½ cups water
½ cup sugar
1/3 cup shredded carrots
1 teaspoon minced garlic
½ teaspoon chopped Thai chili

Pour all of the ingredients into a bowl and mix it together until the sugar completely dissolves into the sauce.

Step 3: Prepare the Vegetables

Lettuce
Mint
Cilantro
Cucumbers 

Make sure all the vegetables and herbs are washed, clean, and dry. The cucumbers should be cut lengthwise into strips.

Step 4: Cook the Crepes
8 tablespoons vegetable oil 
1 cup sliced yellow onion
3 tablespoons chopped garlic 
1 pound lean pork meat (sliced thin)
1 pound shrimp (peeled and deveined)
½ teaspoon salt 
½ teaspoon pepper 
½ pounds bean sprouts

Sprinkle salt and pepper on sliced pork and shrimp. Turn stove on medium high heat and add 2 tablespoons of oil to a large pan. When the oil gets hot, add in the onions and garlic stirring it around until fragrant. Then sauté the pork slices and shrimp with the garlic and onions, making sure to cook the meats all the way through. Spread the pork and shrimp out on the pan and pour in a ladle of the crepe batter (about 1/3 cup) swirling it around to create a thin layer. Put a lid on the pan and allow the crepe to cook for about 4-5 minutes. Then put bean sprouts on half of the crepe and cook it for about another minute until the crepe is crispy on one side and fully cooked on the other side. Fold the crepe in half and place it on a serving plate. Repeat this process until you cook all of the crepe batter. To eat the crepe, wrap the crepe in lettuce along with cucumbers, and herbs and dip it in the sauce that was prepared earlier.