Pork and Shrimp Crepes (Bahn Xeo)


Crepe batter:
1 cup rice flour
1 cup water
1 cup coconut cream, not coconut milk
½ tsp. salt
¼ teaspoon turmeric powder
1-2 Tbsp. oil

Crepe Filling:
8 oz. ground pork
8 oz. raw shrimp, shelled and deveined
4 gloves garlic, minced
1 Tbsp. fish sauce
½ tsp. sugar
2 Tbsp. oil
1 small white or yellow onion, halved and sliced

Vegetables for inside the crepes:
3 cups of bean sprouts, cleaned (“seed coats” and tails removed)
2 spring onions, minced
1 cup thinly sliced mushrooms

For your Lettuce Wraps, use:
20 butter lettuce leaves
Sprigs of mint leaves and coriander leaves

Recipe for Dipping Sauce:
1 red chili, deseeded and sliced
3 cloves of garlic
¼ cup sugar
3 Tbsp. fresh lime juice
1 Tbsp. vinegar (Asian rice vinegar is best but regular vinegar will do)
3 Tbsp. fish sauce
½ cup of water


Mix the rice flour, water, coconut cream, salt and turmeric in a mixing bowl until smooth. Set
aside for 10 minutes, then strain any lumps. While the crepe batter is sitting, do the crepe

Combine all ingredients EXCEPT the onion and oil, mix well. Heat a wok or large fry pan with
the oil, cook the onion first, then add the mixture and cook, stirring, until shrimp turn pink
and pork is cooked, about 3-4 minutes.

Frying the crepes: Heat a little oil in a large, non-stick skillet over medium heat. Evenly
coat pan with some oil. When the pan is hot, pour 1/3 cup crepe batter and turn the pan so
that the entire surface is evenly covered. Take a small handful of the “vegetables for inside
the crepes” and sprinkle it over the crepe.

Immediately follow 2 heaping tablespoons of crepe filling after you have scattered the
vegetables over your crepe. Reduce the heat to low, cover the pan and fry for 3-4 minutes,
until the crepe has turned golden brown and crispy. Gently fold the crepe in half and slide it out of the pan and out to a plate. Repeat until all the batter, crepe filling and vegetables for
inside the crepes are cooked, add a little oil to the entire surface of the pan before frying
each new crepe.

Slice the crepes into sections and arrange with lettuce leaves on a large serving plate. Serve
immediately while still hot with the dipping sauce.

Grind the chili and the garlic into a paste in a mortar or blender, then combine all the other
ingredients and mix until the sugar is dissolved. Here’s your dipping sauce.
This recipe is adapted from the book Vietnamese Cooking Made Easy, Periplus Editions
Publishers, Singapore, and is available for order on Amazon.


Notes and Instructions

This crepe is fabulous! (Do NOT substitute regular flour for rice flour—it will not work. You
can use Bob’s Red Mill Ground Rice Flour from the grocery store.) The way to eat this crepe is
to cut it into small pieces and wrap each portion, piping hot, in a lettuce leaf, with a bit of
mint and/or cilantro, and then dip the stuffed lettuce leaf into the dipping sauce. A little
messy to eat but oh so good! Your guests will be happy!!!