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–+ servings

Vietnamese Crepes

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 734

Ingredients

  • 1 cup of rice flour
  • ½ cup of cornstarch
  • 1 can of coconut milk
  • 1 ½ cups of water
  • ½ tsp of salt
  • ½ tsp of turmeric powder
  • ½ cup of scallions thinly sliced
  • ¼ cup of vegetable oil for frying
  • ½ lb of pork belly sliced thinly
  • ½ tsp. salt
  • 1 tsp. sugar
  • 1 Tbsp. fish sauce
  • 1 lb of shrimp peeled and deveined
  • 1 cup of bean sprouts
  • ½ cup dry mung beans soaked and steamed until soft (optional)

For serving:

  • 12 lettuce leaves
  • 1 bunch Vietnamese perilla tía tô
  • 1 bunch Mint

Fish sauce dipping sauce:

  • 6 Tbsp. water
  • 2 Tbsp. sugar
  • 1 ½ Tbsp. fresh lime juice
  • 2 Tbsp. fish sauce
  • 1 clove garlic minced
  • 1 bird’s eye chili or Thai chili minced (optional)

Instructions

  • In a large mixing bowl, whisk together rice flour, cornstarch, salt, and turmeric powder. Gradually pour in coconut milk and water while stirring until the batter is smooth. Add the chopped scallions, mix, and set the batter in the fridge.
  • Marinate pork slices with ½ tsp. salt, 1 tsp. sugar, and 1 Tbsp. fish sauce.
  • In a non-stick skillet, add ½ tsp. of oil and cook a portion of sliced pork belly over medium-high heat until brown and crispy.
  • Add the shrimp and cook for 1-2 minutes or until slightly pink.
  • Pour in about 2 ladles of batter thinly across the pan, covering the pork and shrimp. Add some mung beans and a handful of bean sprouts to the crepe.
  • Cover and cook for about 1 minute on medium heat.
  • Make fish dipping sauce by dissolving sugar in water, and mixing all ingredients.
  • Turn the heat to medium-high and add 1-2 tablespoons of oil around the edges of the crepe. Cook until the edges are crisp and the crepe turns golden brown.
  • Use a spatula to fold the crepe in half, making sure to cover the filling.
  • Serve hot with a variety of herbs and vegetables, and fish dipping sauce.

Video

Nutrition

Calories: 734kcal | Carbohydrates: 55g | Protein: 28g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1069mg | Potassium: 859mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3697IU | Vitamin C: 17mg | Calcium: 121mg | Iron: 4mg