Bánh Xèo : la crêpe qui croustille comme au Vietnam (tous les secrets)

Banh Xeo is a Vietnamese crepe made with rice flour, coconut milk, and turmeric. It's filled with shrimp, pork, and bean sprouts. I'll show you all the techniques for making the perfect batter, cooking it, and also the essential nuoc cham dipping sauce. Enjoy! Subscribe to Cooking with Morgane for more homemade recipes! 👩🏽‍🍳 Ingredients for 10 to 12 crepes (5 to 6 servings): Crepe batter: 400g rice flour 300g coconut milk 250ml beer (or sparkling or still water) 350ml water 1 tsp salt 1 tbsp turmeric Filling: 400g pork loin or belly ½ tbsp salt 500g frozen or pink shrimp 500g bean sprouts 100g mung beans (optional) 2 onions sunflower oil Side dishes: salad, mint, cilantro, nuoc cham dipping sauce Carrot pickles: 2 carrots 1 tsp salt 1 tsp sugar 2 tbsp white rice vinegar 📕To find my book Asian Cuisines: https://linktr.ee/CookingWithMorgue 🌈INSTA:   / cooking_with_morgue   👍FB:   / cookingwithmorgue   🎶TikTok:   / cooking.with.morgan   💖https://www.cookingwithmorgue.com/