Vietnamese Sizzling Crepe - Banh Xeo

1. 1

   ["For the crepe batter:

2. 2

   Mix together the first 7 ingredients. Add it a little more water if the batter is too thick. You will want a thin batter that's got the consistency of cream. Let the batter rest for about 30 minutes before cooking. The batter settles a bit while resting, just stir it again before cooking.", "For the nuoc cham:

3. 3

   Mix together in a jar. Stir to dissolve sugar. Taste and add more chili or lemon juice if needed.

4. 4

   The old school way is use a mortar and pestle: mash the garlic with the sugar, then add the liquid ingredients. Taste and adjust the flavor as needed.

5. 5

   Set aside.", "Heat a non-stick, 10"" frying pan over medium high heat. Add 1-2 TB neutral cooking oil. Don't skimp on the oil, it makes the edges of the crepe wonderfully crispy. Cook 3-4 pieces of pork and ~ 1 TB sliced onions. Cook until pork is no longer pink and add 3-4 shrimp. Cook until the shrimp just turns pink. Try to distribute the ingredients evenly across the pan. Add 1/2 cup of the batter to this mixture, swirling the pan to distribute that batter evenly. If using, scatter a 1Tb of the cooked mung beans. Add a handful of bean sprouts to one side of the crepe. Cover and cook 1 minute to wilt/soften the sprouts. Uncover and cook until the edges get brown and crispy. Take a spatula and gently loosen the crepe. Then fold the crepe over to encase the sprouts. Slide onto a large dinner plate. Serve immediately with the nuoc cham and ""salad plate"". 1 crepe per person.", "To eat: take a lettuce leaf or mustard leaf. Place in the middle of the leaf (in any order you like), a few herb leaves, a couple of slices of cucumber, and a small portion of the crepe. Roll up and dip into the nuoc cham.", "Leftover batter can be refrigerated for about 3-5 days. Just stir up the batter when you decide to make more.

6. 6

   Nuoc cham can be stored in a tightly closed jar in the fridge, indefinitely.

7. 7

   Substitutions: thinly sliced chicken for the pork. Or leave out the pork and/or shrimp. Do add more cooked mung beans, ~2-3 TB, to round out the crepe."]

No additional tips available.