Cookbook author and recipe developer Andrea Ngyuen has a new recipe for bánh xèo on our site and you probably are going to want more than one.
¼ tsp. ground turmeric1 garlic clove, finely choppedCrepes and Assembly¼ medium head of red cabbage, core removed, thinly sliced8–10 Tbsp. vegetable oil, divided1 large handful cilantro leaves with tender stemsWhisk rice flour, cornstarch, salt, and turmeric in a medium bowl to combine. Whisk in 1½ cups of the hottest water from your tap followed by coconut milk. Let batter sit, uncovered, until thickened to the consistency of half-and-half , 30–45 minutes.
Arrange lettuce and herbs on 1–2 plates. Divide sauce among a few small bowls for dipping. Set aside for serving. Stir batter vigorously with a ladle until there is no drag or sludge. Measure out ⅓ cup batter and pour into pan, distributing around filling. Carefully swirl skillet so batter coats the bottom without disturbing the filling; batter should set around filling and form a round. It will sizzle and sputter! If needed, quickly add more batter to fill in empty spots.
Slide a spatula under one side and fold crepe over . Slide finished crepe onto prepared rack and place in oven to keep warm while you make the remaining crepes. Pro tip: If the batter didn’t sizzle and bubble upon contact, the skillet isn’t hot enough. If it did bubble but was hard to swirl around, reduce the heat or thin out the batter with water, or do both. Making these crepes is akin to making pancakes: adjust as you go. Also be patient.
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