Vietnamese Banh Xeo (Crispy Crepes)

Bánh xèo, crispy fermented rice crêpes, are a beloved street food in Southern Vietnam. Their appealing contrast in texture is made possible by the use of rice flour, which gelatinizes quickly, and tapioca flour, which stays chewy even when cold. For a gluten-free version, almond flour and coconut flour can be substituted for the tapioca flour, and a touch of turmeric adds a subtle yellow hue.

The origins of bánh xèo are as murky as the fermented rice batter from which they're made. Some believe they originated in the Mekong Delta region, where rice farming has been a way of life for centuries. Others claim the dish was brought to Vietnam by Chinese immigrants during the Ming Dynasty. Whatever their origin, bánh xèo have become a beloved street food throughout the country, enjoyed by people of all ages.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup tapioca flour
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 cup coconut milk
• 1/4 cup water
• 1 tablespoon oil

Instructions

1. In a large bowl, whisk together the tapioca flour, coconut flour, almond flour, salt, and turmeric.
2. Add the coconut milk and water and whisk until smooth.
3. Heat the oil in a large skillet over medium heat.
4. Pour 1/4 cup of the batter into the skillet and swirl to coat the bottom of the pan.
5. Cook for 2-3 minutes per side, or until golden brown and crispy.
6. Remove from the skillet and let cool on a wire rack.
7. Fill the crepes with your favorite protein, vegetables, and sauce.
8. Enjoy!

Why It Works

• The combination of rice flour and tapioca flour creates a crispy yet chewy texture.
• Fermenting the batter overnight gives the bánh xèo a slightly sour flavor and helps to break down the starches, making them easier to digest.
• The turmeric adds a subtle yellow hue and a slightly earthy flavor.
• Filling the bánh xèo with your favorite protein, vegetables, and sauce allows you to customize the dish to your taste.