Banh Khoai Mon

Ingredients

• Dipping sauce (hoisin sauce, soy sauce, lime juice) (for serving)
• Fresh herbs (cilantro, mint, basil) (for serving)
• Lettuce leaves (for serving)
• Fish sauce (2 tablespoons)
• Vegetable oil (2 tablespoons)
• Salt (1/2 teaspoon)
• Green onions (1/4 cup, chopped)
• Bean sprouts (1 cup)
• Shrimp (1/2 cup, peeled and deveined)
• Coconut milk (1/2 cup)
• Water (1 cup)
• Rice flour (1 cup)
• Taro root (2 cups, grated)

Instructions

1. In a large bowl, combine the grated taro root, rice flour, water, coconut milk, and salt. Mix well to form a batter.
2. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
3. Pour a ladleful of the batter into the skillet and spread it out to form a thin pancake.
4. Cook for 2-3 minutes until the edges are crispy and golden brown.
5. Flip the pancake and cook for another 2-3 minutes.
6. Remove the pancake from the skillet and set aside.
7. Repeat the process with the remaining batter to make more pancakes.
8. In the same skillet, heat another tablespoon of vegetable oil.
9. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes.
10. Add the bean sprouts and green onions to the skillet. Stir-fry for 1-2 minutes until the bean sprouts are slightly wilted.
11. To serve, place a pancake on a plate and top it with the shrimp and bean sprout mixture.
12. Fold the pancake in half and serve with lettuce leaves, fresh herbs, and dipping sauce.
13. Enjoy the Banh Khoai Mon while it's still warm!