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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.