Place the chicken, pork or shrimp / prawns into a bowl with the shallots, garlic and turmeric powder. Mix well to combine. Allow to marinate for 5 mins.
200 g pork or chicken or shrimp / prawns, 2 shallots, 1 clove garlic, 1 tsp turmeric powder
Add the rice flour, turmeric powder, salt and pepper, egg and water to a bowl and mix to form a batter. Sprinkle in the spring onion and give it another quick mix.
1 cup rice flour, 1 ½ cups water, 1 egg, 1 spring onion / green onion, 2 tsp tumeric powder, Salt and pepper
Use an oil brush to coat the vegetable oil in a small frying pan over high heat. Pour in your marinated meat and cook for a minute or two on each side until par-cooked. Remove from the pan.
Re-oil the pan with your oil brush, place a small amount of the par-cooked meat evenly across the pan, then pour over one ladle of to fill the pan. Swirl the batter around to fill any holes and neaten the edges.
2 tbsp vegetable oil
Add a handful of bean sprouts / mung beans to one half of your crepe. Then use your oil brush again to coat more vegetable oil around the outside edges of the crepe for the ultimate crispiness!
100 g bean sprouts
Next, cover with a lid for 1 min to steam the bean sprouts and cook the meat through.
Remove the lid and allow to cook for another minute or two until the base starts to brown. Next, using a spatula, fold the banh xeo in half and serve!
Repeat by brushing the oil onto the pan again and cooking the remaining banh xeo.
Optional: Make into a rice paper roll. Dip your rice paper into a bowl of lukewarm water, then place on a large plate. Layer with herbs such as mint and cilantro / coriander, then place a piece or your whole banh xeo on top. Fold over the bottom, then edges and roll up tightly to the top.
6 Rice paper sheets, 100 g fresh cilantro / coriander, 100 g mint
Serve with your favourite dipping sauces such as nuoc mam cham, peanut hoisin or even Thai nam jim jaew.