A golden, turmeric-tinted Vietnamese crêpe, thin and incredibly crispy, filled with pork, shrimp, and bean sprouts. Eaten piping hot, it is rolled in lettuce with herbs and dipped in a bright, sweet and savory nuoc mam sauce.
Ingredients
- 220 g rice flour
- 250 ml coconut milk
- 300 ml cold water
- 1 tsp ground turmeric
- 2 pinches fine salt
- 4 tbsp neutral vegetable oil
- 300 g peeled raw shrimp
- 250 g thinly sliced fresh pork belly
- 250 g fresh bean sprouts
- 1 piece crisp lettuce
- 1 bunch fresh mint
- 1 bunch fresh cilantro
- 120 ml prepared nuoc mam sauce
Method
- Whisk the rice flour, coconut milk, cold water, turmeric, and salt until you have a very thin batter, almost like light heavy cream, then let it rest while the flour hydrates.
- Rinse and spin-dry the lettuce, pick the herbs, and keep everything in the fridge so it stays crisp for serving.
- Heat a large nonstick skillet with a thin film of oil until it is very hot and the oil glides quickly across the bottom.
- Sear the pork belly until the edges brown and the fat begins to render, then add the shrimp and cook just until they turn pink and firm.
- Stir the batter, pour a ladleful into the pan, and immediately tilt it to form a very thin crêpe; it should sizzle on contact and bubble up around the edges.
- Cover briefly until the center is set and the bottom begins to dry, then uncover to let the moisture escape.
- Add the bean sprouts to one half of the crêpe and continue cooking until the edges are brittle, golden, and distinctly crispy.
- Fold the crêpe over the filling, slide it onto a warm plate, then repeat with the remaining batter and filling, lightly oiling the pan between crêpes.
- Serve immediately with the lettuce leaves, fresh herbs, and prepared nuoc mam sauce; each diner wraps a crispy piece in lettuce before dipping it in the sauce.
Nutrition
Per serving
- Energy
- 692 kcal
- Protein
- 38.74 g
- Carbohydrate
- 51.5 g
- Fat
- 36.37 g
- Fibre
- 2.88 g
- Calcium
- 107.14 mg
- Iron
- 6.26 mg
- Magnesium
- 149.76 mg
