Sizzling Saigon Crêpes (Banh Xeo)

Sizzling Saigon Crêpes, also known as Banh Xeo, are a delightful Vietnamese specialty that delivers a crisp, paper-thin rice-flour crêpe filled with a savory mixture of shredded carrots, onions, and bean sprouts. These vegetarian crêpes are wrapped in lettuce and herbs, creating a delightful combination of textures and flavors. The crêpe batter, enriched with coconut milk, turmeric, and scallions, adds a subtle savory taste to the dish. Served with a zesty dipping sauce and fresh garnishes, this dish is a perfect balance of tangy, sweet, and spicy flavors. Cooking these delicate crêpes requires some practice, but the results are well worth it.

MAKES 9 CRÊPES, SERVES 8

INGREDIENTS:

Dressing and Garnish:

• ⅓ cup fish sauce substitute
• ¼ cup warm water
• 3 tablespoons lime juice (2 limes)
• 2 tablespoons sugar
• 2 Thai, serrano, or jalapeño chiles, stemmed, seeded, and minced
• 1 garlic clove, minced
• 2 heads red or green leaf lettuce, leaves separated and left whole
• 1 cup fresh Thai basil leaves
• 1 cup fresh cilantro leaves

Crêpes:

• 2¾ cups water
• 1¾ cups rice flour
• ½ cup coconut milk
• 4 scallions, sliced thin
• Salt
• 1 teaspoon ground turmeric
• ¼ cup vegetable oil
• 1 onion, halved and sliced thin
• 1 pound carrots, peeled and shredded
• 6 ounces (3 cups) bean sprouts

INSTRUCTIONS:

FOR THE DRESSING AND GARNISH:

1. Whisk fish sauce substitute, water, lime juice, sugar, minced chiles, and garlic together in a bowl until sugar dissolves. Divide the dressing among 6 small dipping bowls. Arrange lettuce, basil, and cilantro on a serving platter.

FOR THE CRÊPES:

1. Adjust the oven rack to the middle position and preheat the oven to 200 degrees Fahrenheit. Set a wire rack in a rimmed baking sheet.
2. In a large bowl, whisk together water, rice flour, coconut milk, scallions, 1 teaspoon of salt, and ground turmeric until well combined.
3. Heat 1 tablespoon of oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add onion and ½ teaspoon of salt and cook until softened, about 5 to 7 minutes. Transfer the onion to a bowl. Add shredded carrots to the skillet and cook until tender, about 2 minutes. Transfer the carrots to the bowl with onions and let them cool slightly. Stir in the bean sprouts.
4. Wipe out the skillet with paper towels. Heat 1 teaspoon of oil in the now-empty skillet over medium-high heat until just smoking. Quickly stir the batter to recombine, then pour ½ cup of batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom.
5. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 3 to 5 minutes. Gently slide a spatula underneath the edge of the crêpe, grasp the edge with your fingertips, and flip the crêpe. Cook until the second side is spotty brown, about 2 to 3 minutes.
6. Slide the crêpe out of the skillet and onto the prepared wire rack. Transfer it to the oven to keep warm. Repeat the process with the remaining oil and batter.
7. Divide the carrot mixture evenly among the crêpes and fold the crêpes in half. Serve the crêpes with the dipping sauce and pass the garnish platter separately.

Cooking Saigon Crêpes:

1. Quickly stir the batter to recombine, then pour ½ cup of batter into the skillet while swirling the pan gently to distribute it evenly over the pan bottom.
2. Reduce the heat to medium and cook the crêpe until the edges pull away from the sides and are deep golden, about 3 to 5 minutes. Gently slide a spatula underneath the edge of the crêpe, grasp the edge with your fingertips, and flip the crêpe.
3. Slide the crêpe out of the skillet and onto the wire rack set in a rimmed baking sheet. Transfer it to a 200-degree oven to keep warm.