Bánh Xèo (Sizzling Vietnamese Crepes)

Name: Bánh Xèo (Sizzling Vietnamese Crepes)
Cuisine: Asia, Vietnamese
Ingredients: 3 tablespoons, sugar, divided; 1 small, Thai chile, stemmed and minced; 1 , garlic clove, minced; 2/3 cup, hot water; 5 tablespoons, fish sauce; 1/4 cup, lime juice (2 limes); 1 head, Boston lettuce (8 ounces), leaves separated and left whole; 1 cup fresh, Thai basil leaves; 1 cup, fresh cilantro leaves, and thin stems; 1 cup, hot water (120 to 130 degrees); 1/2 cup (3 ounces), white rice flour; 3 tablespoons, cornstarch; 1/2 teaspoon, ground turmeric; 1/2 teaspoon, table salt, divided; 3 tablespoons, vegetable oil, divided; 4 ounces, boneless country-style pork ribs, trimmed and cut into 2-inch-long matchsticks; 1 , small red onion, halved and sliced thin; 6 ounces, medium-large shrimp, (31 to 40 per pound), peeled, deveined, halved lengthwise, and halved crosswise; 1/3 cup canned, coconut milk; 6 ounces (3 cups), bean sprouts, divided

Main Courses
Asia
Vietnamese
Meat
Pork

By Andrew Janjigian ･ Appears in Cook's Illustrated May/June 2020, America's Test Kitchen TV

The shrimp-and-pork-studded Vietnamese crepes called bánh xèo look like omelets and are made like French crepes. But this dish is one of a kind.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 4

TIME 1¾ hours

A cookbook recipe exclusively for All-Access members from The Savory Baker

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