Delicious Vietnam Recipe Contest Winner, Nam Nguyen - The Culinary Chronicles

Red Boat Recipe Contest Winner, Nam Nguyen:
Bánh Xèo
Vietnamese Sizzling Crêpes

Batter:
1 1/2 Cups Rice Flour
1/2 Teaspoon Turmeric
1/4 Cup Coconut Milk
1 Cup Cold Soda Water, more if needed
1/2 Cup Scallions, diced
1-2 Dashes Red Boat Fish Sauce

Filling:
1/2 Pound Shrimp, peeled and cleaned
1/2 Pound Pork Loin, sliced thinly
1/2 Cup White Onion, thinly sliced
1 Tablespoon Garlic, finely diced
2 Cups Fresh Bean Sprouts
Red Boat Fish Sauce
Ground Black Pepper
Vegetable Oil Nước Cham

Dipping Sauce:
1/2 Cup Red Boat Fish Sauce
1/2 Cup Sugar
1/2 Cup Fresh Lime Juice
1/4 Cup Warm Water
1-2 Thai Chilies, finely diced

Accouterments:
Lettuce
Thai Basil
Mint
Cilantro
Cucumbers

In a large bowl, whisk together the rice flour and turmeric. Add in coconut milk and mix until well combined. Slowly whisk in the soda water until all the lumps have dissolved. Whisk in fish Sauce and scallions. Set the batter aside for 30-45 minutes.

Prepare the Nước cham. Combine Fish Sauce, Sugar, Lime Juice, Warm Water and stir until sugar is dissolved. Add in chilies. Cover and set aside.

In another bowl, add in pork and shrimp. Toss with garlic, white onions, a few splashes of fish sauce, and pepper. Heat a pan with a few tablespoons of oil to medium-high heat. Add the mixture and cook for a few minutes until the pork and shrimp are almost done. Remove from pan.

In a large nonstick skillet, add 1-2 tablespoons of oil. Stir the batter and carefully spoon a ladleful into the skillet. Tilt and swirl the pan to coat the bottom evenly. After 1-2 minutes, place some of the pork/shrimp mixture on one half of the skillet. Top with the bean sprouts. Cover and cook for 1-2 minutes. Remove lid and drizzle a little bit of oil on the outer edge of the crêpe. Cover the skillet for another 2-3 minutes. Using a spatula, carefully fold the crêpe in half, gently pressing down on top. Transfer to a plate. Serve with lettuce, mint, cilantro, thai basil and Red Boat Fish Sauce.

Recipe Source:
Nam Nguyen - The Culinary Chronicles

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