Banh Xeo

Ingredients

• Salt (to taste)
• Vegetable oil (4 tablespoons)
• Lime juice (2 tablespoons)
• Fish sauce (2 tablespoons)
• Fresh herbs (such as mint, cilantro, and basil) (1 cup, chopped)
• Green onions (4, thinly sliced)
• Bean sprouts (1 cup)
• Pork belly (1/2 pound, thinly sliced)
• Shrimp (1/2 pound, peeled and deveined)
• Water (1/2 cup)
• Coconut milk (1 cup)
• Turmeric powder (1/2 teaspoon)
• Rice flour (1 cup)

Instructions

1. In a large bowl, whisk together the rice flour, turmeric powder, coconut milk, water, and salt until smooth. Let the batter rest for 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add a few slices of pork belly and cook until crispy. Remove from the skillet and set aside. Repeat with the remaining pork slices.
3. In the same skillet, add another tablespoon of vegetable oil. Add the shrimp and cook until pink and cooked through. Remove from the skillet and set aside.
4. Add 1 tablespoon of vegetable oil to the skillet. Pour a ladleful of the batter into the skillet and swirl it around to form a thin pancake. Cook for 2-3 minutes until the edges are crispy.
5. Add a handful of bean sprouts, a few slices of cooked pork belly, and some cooked shrimp onto one half of the pancake. Fold the other half over the filling and press gently to seal.
6. Cook for another 2-3 minutes until the pancake is golden and crispy. Remove from the skillet and keep warm. Repeat with the remaining batter and filling ingredients.
7. Serve the Banh Xeo with a side of fresh herbs, green onions, fish sauce, and lime juice. To eat, wrap a piece of Banh Xeo in a lettuce leaf, along with some herbs, and dip it in the fish sauce mixture.