Sizzling Saigon Crepesbanh Xeo

This is a cook's illustrated recipe. It sounds delicious! Here's what they had to say about them: sizzling saigon crêpes (banh xeo) are paper-thin omelets stuffed with shrimp, pork, and bean sprouts, wrapped in lettuce and herbs, and dipped in a sweet-tart dipping sauce. For our cookbook the best international recipe we found a way to recreate this popular vietnamese street food at home. The hardest challenge was folding the crêpes; they were so thin they kept breaking under the weight of the meat. The answer was to move all the meat to one side of the pan before pouring in the batter, and then to fold the light side of the crepe over the filling.

Steps

For the dressing and garnish: whisk the fish sauce , water , lime juice , sugar , chiles , and garlic together in a small bowl until the sugar dissolves , then divide among 6 small dipping bowls and set aside.

Arrange the lettuce , basil , and cilantro on a serving platter and set aside.

For the crepes: adjust 2 oven racks to the upper- and lower-middle positions and heat the oven to 200 degrees.

Whisk the water , rice flour , coconut milk , scallions , turmeric , and salt together until uniform.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.

Add the pork and onion and cook until the pork is no longer pink and the onion is softened , 5 to 7 minutes.

Add the shrimp and continue to cook until they curl and turn pink , about 2 minutes.

Transfer the mixture to a bowl and set aside.

Wipe out the skillet with a wad of paper towels , add 2 more teaspoons of the oil , and return to medium-high heat until just smoking.

Add 1 / 3 cup.

Ingredients

fish sauce, warm water, limes, juice of, sugar, thai chiles, garlic clove, red leaf lettuce, thai basil, fresh cilantro leaves, water, rice flour, coconut milk, scallions, ground turmeric, salt, vegetable oil, ground pork, onion, medium shrimp, bean sprouts