Banh Xeo //Vietnamese Savory Crepe Pt. 2

Bánh Xèo // Vietnamese Savory Crepes

Yield: 10-12 10-inch crepes

Ingredients:

[Batter]
1 lb rice flour
1 liter water
Sparkling water, as needed
2 teaspoons salt
2 tablespoons Vietnamese caramel sauce

[Filling]
Thinly sliced pork belly
1 lb shrimp
5 baby squid, cleaned and cut into rings
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon MSG (optional)
1 large onion (thin sliced)
Black pepper, to taste

[Dipping Sauce]
1 quart water
1 cup sugar
2 tablespoons salt
1/2 teaspoon MSG (optional)
4 tablespoons fish sauce
1 Thai chili, minced
2 garlic cloves, minced
1 tablespoon lime juice

[For Serving]
Lettuce
Fresh mint,
perilla
cilantro
Sliced cucumber
Pickled carrots and daikon

Instructions:
1. In a large bowl, whisk together the rice flour and water until smooth. Refrigerate for about 2 hours, allowing the flour to settle and the water to separate.

3. Season the shrimp and squid with sugar, salt, MSG (if using), and black pepper. Set aside.

4. Gently pour off the clear water from the batter, replacing it with sparkling water for a light and crispy texture. Stir in the salt and Vietnamese caramel sauce until well combined.

5. Heat a non-stick skillet over high heat. Add a bit of neutral oil. add a portion of the pork belly, shrimp, and squid. Add sliced onions. Pour a ladleful of batter over the fillings, tilting the pan to evenly spread. Cook until the edges begin to crisp and lift from the pan, about 1 minute.

6. Place a handful of bean sprouts over half of the crepe. Lower the heat to medium, cover, and steam until the bean sprouts are wilted and the crepe is crispy, Uncover, fold the crepe in half over the fillings, and pour out any excess oil. Repeat the process with the remaining batter and filling. Serve with dipping sauce and vegetables

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