Vietnamese Sizzling Rice Crepes with Shrimp and Pork

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Crispy golden Vietnamese sizzling rice crepes filled with juicy shrimp, savory pork, and fresh bean sprouts. These turmeric-scented pancakes are traditionally wrapped in lettuce with herbs and dipped in tangy nuoc cham sauce for an unforgettable meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 11 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 4 gSugar
• 23 gProtein
• 720 mgSodium
• 540 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the crepe batter

• 1 cup rice flour
• 2 tbsp cornstarch
• 1 tsp ground turmeric
• 1/2 tsp fine salt
• 1 cup full-fat coconut milk
• 3/4 cup cold water
• 2 scallions, finely chopped
• 1 tbsp vegetable oil, plus more for cooking

For the filling

• 8 oz medium shrimp, peeled and deveined
• 8 oz pork shoulder or belly, thinly sliced
• 1/2 small yellow onion, thinly sliced
• 2 cups fresh bean sprouts
• 2 garlic cloves, minced
• 1 tsp fish sauce
• 1/2 tsp black pepper

For serving

• 1 head butter or red leaf lettuce, leaves separated
• 1 cup fresh Thai basil leaves
• 1 cup fresh mint leaves
• 1 cup fresh cilantro sprigs
• 1 cup nuoc cham dipping sauce

Directions

1. In a large bowl whisk rice flour, cornstarch, turmeric, and salt. Slowly add coconut milk and water, whisking until completely smooth with no lumps. Stir in chopped scallions and 1 tablespoon oil. Let batter rest for 15 minutes.
2. Meanwhile prepare the filling: toss shrimp and pork slices with garlic, fish sauce, and black pepper. Heat 1 teaspoon oil in a skillet over high heat and sear pork for 2 minutes until lightly browned. Add shrimp and cook 1 minute until just pink. Remove from heat and set aside.
3. Heat a 10-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil and swirl to coat evenly. Pour about 1/2 cup batter into the pan, tilting to spread into a thin circle about 9 inches wide.
4. Working quickly, arrange several shrimp and pork slices on one half of the crepe. Scatter a handful of bean sprouts and a few onion slices over the top. Cook for 2-3 minutes until the edges turn golden and lift easily from the pan.
5. Add 1 tablespoon water to the pan, cover with a lid, and steam for 1 minute to soften the bean sprouts and finish cooking the batter on top. Uncover and cook another 30 seconds to evaporate excess moisture.
6. Fold the crepe in half to enclose the filling, then slide onto a plate. Repeat with remaining batter and filling, adding oil to the pan between crepes as needed.
7. To eat, tear a piece of crepe and wrap it in a lettuce leaf with fresh herbs. Dip into nuoc cham sauce and enjoy immediately while hot and crispy.

Cook’s Notes

• For the crispiest crepes, use a well-seasoned cast-iron or nonstick skillet and keep the heat at medium-high.
• Do not let batter sit too long after adding scallions; the batter should be used within 30 minutes for best results.
• Substitute thinly sliced tofu or mushrooms for a vegetarian version while keeping the same vegetables.
• Traditional nuoc cham is made with 3 parts water, 2 parts fish sauce, 1 part lime juice, 1 part sugar, and minced garlic and chili.
• Make sure the pan is hot before pouring batter so the crepe sizzles on contact and forms an immediate crisp crust.

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