Ingredients

• 1/4 cup sugar
• 1 cup water
• 1/4 cup rice wine vinegar
• 1/3 cup fish sauce
• 3 tablespoons lime juice
• 1 garlic clove, minced
• 1 Thai chile, thinly sliced
• 2 cups rice flour
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons kosher salt
• 1 cup water
• 1/2 cup beer
• 3/4 cup coconut milk
• 1/2 cup canola oil, divided
• 16 medium shrimp, peeled and deveined
• 1/2 cup bean sprouts
• 1/2 cup scallion, thinly sliced
• pickled daikon and carrot
• Thai basil, to garnish
• mint leaf, to garnish
• cilantro leaf, to garnish
• 1 cup crumbled bacon
• 1 head red leaf lettuce, leaves separated

Instructions

1. In a small bowl, whisk together sugar, water, rice wine vinegar, fish sauce, lime juice, garlic, and thai chili until the sugar is dissolved.  Set aside.

2. In a large bowl, combine rice flour, turmeric, and salt.  In a medium bowl, whisk together water, beer, and coconut milk.  Add wet ingredients to dry ingredients and whisk until just combined.

3. In a small nonstick skillet, heat 2 T. canola oil over medium-high heat.  When oil is shimmering, place four shrimp in a line down the lower half of the skillet.  Fill bottom of skillet with crepe batter (about ¾ c.).  Sprinkle with 2 T. bean sprouts and 2 T. scallions.  Cover with a tight-fitting lid, reduce heat to medium-low, and cook until shrimp are opaque, 3-4 minutes.  Remove lid, return heat to medium-high, and continue to cook until crepe is crisp and golden brown on the bottom, another 1-2 minutes.  Carefully transfer crepe to a paper towel-lined plate to drain.  Repeat to make three additional banh xeo.

4. To serve, fill banh xeo with pickled daikon and carrot, basil, mint, and cilantro leaves.  Divide bacon among crepes, then fold in half and slice into strips.  Serve with red leaf lettuce and nuoc cham.