Ingredients: (4 crepes)

The crepes:

• Vinh Thuan Vietnamese crepe flour ( turmeric powder package is included)

• 3 tbsp tempura powder

• 500 ml sparkling water

• 150 ml coconut milk

• 1 extra tsp turmeric powder

• 1/2 teaspoon salt

• 50 g thinly sliced green onions

The filling:

• 500 g sliced pork belly

• 300 g shrimp (16/20)

• 2 tbsp garlic

• 2 tsp fish sauce ( or salt)

• 2 tbsp sugar

• Bean sprouts

• 1 onion

• 50 g cooked mung bean

Addon:

• Lettuce leaves, mint, cilantro

Fish sauce for dipping

• 3 tbsp sugar

• 6 tbsp hot water

• 3 tbsp fish sauce

• 1 tbsp lemon juice

• 1 tsp minced garlic

• 1 carrot, thinly sliced

Instructions:

1. In a bowl, whisk together crepe flour, tempura powder, coconut milk, sparkling water, turmeric powder, sliced green onion, and salt. Let the batter rest for at least 30 minutes.

2. Add garlic, fish sauce, and sugar then marinate the pork belly and shrimp ( in separate bowls).

3. In a hot pan, add a bit of oil and cook the sliced pork belly and shrimp until cooked through.

4. Add a ladle of the batter to the skillet, swirling it to coat the bottom evenly. Make sure to have low heat so the crepes will be more crispy.

5. Add some bean sprouts, sliced onion, and a handful of cooked mung bean in the middle of the crepe. Put some sliced pork belly and shrimp on it.

6. Fold the crepe in half and cook until crispy on the edges.

7. Serve the bánh xèo with lettuce leaves, mint, cilantro, and fish sauce for dipping.

Fish sauce:

1. In a bowl, combine sugar and hot water. Stir until well mixed.

2. Gradually add fish sauce and lemon juice, stirring continuously to dissolve it in the mixture.

3. Add minced garlic to the mixture. Stir well. Add the sliced carrots to the dipping fish sauce for bánh xèo.