Had a blast showing @Gianluca Ruggieri how to make my all time favourite Vietnamese dish: Bánh Xèo (Vietnamese savoury crepes) 🥞🔥 ✨Tips for success✨ 👉Don’t be discouraged if you mess up your crepes the first few times. ITS NORMAL. Take a deep breath and try again. Perseverance is key! 👉If your crepe is turning out soggy and doughy, your batter might be too thick (add more beer/ soda) or your pan is not hot enough. The thinner the batter, the easier it is to work with 👉Try both methods and see which one works best for you! 📍RECIPE📍 For the Pork and Shrimp: • 1 lb pork belly, sliced thinly • 400 grams peeled shrimp • 3-4 Tbsp fish sauce • 2 tsp cracked black pepper Additional toppings: • 1-2 white onions, sliced • Beansprouts For the Batter: • 1 1/2 Cup rice flour • 1/2 Cup cornstarch • 1/2 Cup coconut milk • 2 tsp turmeric (for color) • 500 ml of beer OR sparkling water • 4 chopped scallions • 1 tsp salt Dipping Fish Sauce: • 1 Cup warm water • 1/2 Cup fish sauce • 1/2 Cup sugar • 1/4 Cup lime juice • 3 minced garlic cloves • 1 Thai chili pepper Plating: • Dipping fish sauce • Lettuce • Mint leaves • Pickled carrots and daikon (optional) Instructions: 1. Prepare the Pork and Shrimp: • Slice the pork belly into very thin slices. • Slice the shrimp in half, lengthwise. • Marinate the pork and shrimp with fish sauce and cracked black pepper. 2. Make the Batter: • Combine rice flour, cornstarch, coconut milk, turmeric, beer (or sparkling water), chopped scallions, and a pinch of salt. • Whisk until smooth and set aside to bloom for 30 minutes. 3. Cook the Pork and Shrimp: • In a heated pan, cook the pork belly and shrimp, then set aside. • Sauté sliced onions and set aside. 4. Cook the Crepes: • After the batter has bloomed, heat a pan to medium-high heat and add a little oil. • Quickly ladle in about 1/4 cup of batter, swirling to even out the batter. Avoid using too much batter. • Add a handful of beansprouts, a few pieces of cooked shrimp, pork belly, and onions. • Cover with a lid and cook on medium-high for about 3 minutes. • Remove the lid, brush or drizzle more cooking oil around the edge of the crepe to crisp up the edges. • Cook uncovered for another 3-4 minutes or until the crepe lifts from the pan. Fold the crepe and rest it on a plate or wire rack. 5. Make the Dipping Fish Sauce: • Combine fish sauce, sugar, warm water, lime juice, minced garlic, and Thai chili pepper. • Mix well and it's ready to eat immediately. 6. Serve: • Cut the crepe and nestle it in some lettuce and fresh mint leaves. • Dip in the dipping fish sauce. Enjoy! . . #vietnamesefood #asiancuisine #homecooking #crepes #snacks #healthyfood #asianfood - @nguyenfoodstall