Name: Vietnamese Shrimp and Pork Crepes (Banh Xeo)
Cook time: 1 1/2 hours
Total time: 1 1/2 hours
Yield: 4 servings
Ingredients: 1/4 cup dried peeled yellow split mung beans; 1 cup unsweetened coconut milk (from a well-stirred 13 1/2- to 14-ounce can); 6 tablespoons water; 1 cup Asian rice flour (not from sweet or glutinous rice); 1/2 teaspoon sugar; 1/4 teaspoon turmeric; 1/4 teaspoon salt; 1/4 cup Asian fish sauce (preferably Vietnamese nuoc mam); 1/4 cup fresh lime juice; 1 1/2 teaspoons sugar; 1/4 teaspoon minced garlic; 1/4 teaspoon chopped fresh Thai chile, including seeds, or to taste; 1/4 pound boneless pork shoulder, trimmed; 3/4 pound medium shrimp in shell (31 to 35 per pound), peeled; 2 tablespoons Asian fish sauce; 1 teaspoon packed light brown sugar; 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded; 1 tablespoon vegetable oil; 1 cup thinly sliced onion; 1 cup thinly sliced mushrooms; 1 tablespoon finely chopped garlic; 1/4 teaspoon black pepper; 4 teaspoons vegetable oil; 6 ounces fresh soybean or mung-bean sprouts (2 1/2 cups), trimmed; 1/4 cup chopped scallions; 1 small head green or red leaf lettuce; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh basil leaves; 1/2 cup loosely packed fresh cilantro sprigs; Lime wedges

These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in the sweet-and-sour sauce.

Cooks' Notes

·Dried mung beans can be soaked, covered and chilled, up to 1 day.
·Crépe batter can be made 1 day ahead and chilled, covered. Stir before using.
·Goya brand rice flour can be used in place of Asian rice flour: Use only 1/2 cup Goya rice flour and 1/2 cup water.
·Dipping sauce can be made 1 day ahead and chilled, covered.

Recipe notes

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