Banh Xeo Vietnamese Crepe Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
867
FAT
113%
CHOL
66%
SOD
157%

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Ingredients for 6 servings

2 teaspoons chili paste or 1 chopped red chile

4 scallions, thinly sliced

1 teaspoon minced ginger

2 to 3 tablespoons fish sauce

1/2 cup dried yellow mung beans

1 pound medium shrimp, peeled, deveined, and halved lengthwise

1/4 teaspoon sugar

2 cloves garlic, minced

1/4 teaspoon fresh ground black pepper

2 cups coconut milk

2 carrots, peeled and thinly sliced on the diagonal

1/4 cup water

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper

2 cups bean sprouts

Pickled Cucumber, Carrot and Daikon, for serving, recipe follows

1 to 2 tablespoons lime juice

1 cucumber, peeled and thinly sliced

1 clove garlic, minced

1 teaspoon minced scallion

1 pack enoki mushrooms

3/4 pound boneless pork loin, cut into 1/4-inch slices

1/2 teaspoon turmeric

1/2 teaspoon salt

1 1/2 tablespoons nuoc nam (Vietnamese fish sauce)

2 teaspoons sugar

1/4 teaspoon salt

Red leaf lettuce, mint leaves, cilantro leaves, and basil leaves, for serving

1 1/4 cups rice wine vinegar

1 cup thinly sliced daikon

1 cup rice flour

3 tablespoons sugar

Vegetable oil, as needed

Spicy Vietnamese Dipping Sauce, for serving, recipe follows

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