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Indulge in these crispy Vietnamese crepes filled with savory ingredients.
(bahn SAY-oh) is a popular street snack in Vietnam. The name means "sizzling pancakes or crêpes" and refers to the sound the batter makes when it hits the hot skillet. Serve these shrimp-studded crêpes with lettuce, fresh mint and basil, and
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Ingredients

  • 1 cup rice flour
  • ½ teaspoon white sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • 1 cup coconut milk
  • ½ cup water
  • 2 tablespoons vegetable oil, divided, or as needed
  • 2 tablespoons minced shallot
  • 2 cloves garlic, minced, or more to taste
  • ¾ pound fresh shrimp, peeled and deveined
  • 2 tablespoons fish sauce, or more to taste
  • salt to taste
  • 1 pound mung bean sprouts
  • 4 lettuce leaves, or as needed

Directions

  • Step 1:
    Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
  • Step 2:
    Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
  • Step 3:
    Preheat the oven to 200 degrees F (95 degrees C).
  • Step 4:
    Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
  • Step 5:
    Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
  • Step 6:
    Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

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