We are so excited to host you in our upcoming class! Two days before class we will email everyone the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Bánh xeo (coconut-tumeric crepe) with pork belly, shrimp, lettuce, and fresh herbs
Homemade nuoc cham sauce

Wine suggestion: Messias, Santola Vinho Rosé NV. This Portuguese wine is spritely and delicious. Made with the Touriga Nacional, Touriga Franca and Tinta Roriz grapes, it has notes of strawberry, cranberry and tart cherry. Thirst quenching and effervescent, this sipper seasonally perfect and a great match to our menu.

Non-alcoholic drink suggestion: Coconut LaCroix.

Shopping List (for 4 servings):
– 2 limes
– 1 garlic clove
– 2 Thai chilis or other fresh pepper
– 1 yellow onion
– 2 cups or more of beans sprouts
– 1 head of green leaf lettuce
– 1 small bunch mint
– 1 small bunch cilantro
– 1 small bunch Thai basil

Dry Goods / Pantry:
– 1 cup of neutral flavored high-heat oil, ie. canola or vegetable
– 3 tablespoons sugar
– Kosher salt to taste, about 1/4 cup
– 3/4 cup coconut milk
– 2 1/2 tablespoons fish sauce
– 2 cups Asian rice flour


– 1/2 pound raw shrimp (whole or peeled and deveined, ideally gulf prawns)
– 1/2 pound pork belly

– 1/2 teaspoon turmeric powder

Equipment List:
– 8 to 10 inch frying pan, non-stick preferred
– 1 rubber or silicone spatula
– Whisk
– 1 large mixing bowl
– 1 small mixing bowl
– Liquid measuring cup, for easy pour of the batter