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Saigon Crepes (Bánh Xèo) with Lu Bao seasoning


For the Crepe Batter:

  • 1 cup rice flour

  • 1/2 cup cornstarch

  • 1/2 tsp turmeric powder

  • 1 1/2 cups coconut milk

  • 1 cup water

  • 1/2 tsp salt

  • 2 green onions, finely chopped

For the Filling:

  • 1/2 lb pork belly or pork shoulder, thinly sliced

  • 1/2 lb shrimp, peeled and deveined

  • 1 tbsp Lu Bao seasoning blend

  • 1 onion, thinly sliced

  • 1 cup bean sprouts

  • 1 cup mung beans, cooked

  • 2 tbsp vegetable oil

For the Dipping Sauce (Nuoc Cham):

  • 1/4 cup fish sauce

  • 1/4 cup lime juice

  • 2 tbsp sugar

  • 1/4 cup water

  • 1 garlic clove, minced

  • 1 red chili, finely chopped (optional)

For Serving:

  • Lettuce leaves

  • Fresh herbs (mint, basil, cilantro)


  1. Prepare the Batter:

    1. In a mixing bowl, combine the rice flour, cornstarch, turmeric powder, coconut milk, water, and salt. Mix until smooth.

    2. Stir in the chopped green onions. Let the batter rest for at least 30 minutes.

  2. Prepare the Filling:

    1. In a bowl, marinate the sliced pork and shrimp with the "Lu Bao" seasoning blend. Let it sit for at least 15 minutes.

    2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through. Remove from the skillet and set aside.

    3. In the same skillet, add the shrimp and cook until pink and opaque. Remove and set aside with the pork.

  3. Make the Crepes:

    1. Heat 1/2 tablespoon of oil in a non-stick skillet over medium-high heat.

    2. Pour a ladleful of batter into the skillet, tilting it to spread the batter evenly into a thin crepe.

    3. Add a portion of the cooked pork, shrimp, sliced onion, bean sprouts, and cooked mung beans on one half of the crepe.

    4. Cover the skillet and cook for about 2-3 minutes until the crepe is crispy and the edges are golden brown.

    5. Fold the crepe in half over the filling and transfer it to a plate. Repeat with the remaining batter and filling ingredients.

  4. Prepare the Dipping Sauce:

    1. In a small bowl, mix the fish sauce, lime juice, sugar, water, minced garlic, and chopped chili until the sugar is dissolved.

  5. Serve:

    1. Serve the Saigon crepes hot, accompanied by lettuce leaves and fresh herbs.

    2. To eat, wrap a piece of the crepe in a lettuce leaf with some herbs and dip it into the Nuoc Cham sauce.

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