Banh Xeo - Vietnamese Sizzling Pancakes

Ingredients

• Rice flour (1 cup)
• Turmeric powder (1 teaspoon)
• Coconut milk (1 cup)
• Water (1/2 cup)
• Salt (1/2 teaspoon)
• Vegetable oil (3 tablespoons, divided)
• Pork belly (200g, sliced thinly)
• Shrimp (200g, peeled and deveined)
• Bean sprouts (1 cup)
• Green onions (2, sliced)
• Fresh herbs (such as mint, cilantro, and basil) (1 cup, mixed)
• Lime juice (2 tablespoons)
• Fish sauce (3 tablespoons)

Instructions

1. In a large mixing bowl, whisk together the rice flour, turmeric powder, coconut milk, water, and salt until smooth. Allow the batter to rest for 15 minutes to enhance the flavors.
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, approximately 3-4 minutes. 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 they turn pink and are fully cooked, about 2-3 minutes. Remove from the skillet and set aside.
4. Add 1 tablespoon of vegetable oil to the skillet. Pour a ladleful of batter into the skillet, swirling it around to form a thin pancake. Cook for 2-3 minutes, or until the edges are crispy and the center is set.
5. On one half of the pancake, add a handful of bean sprouts, a few slices of the cooked pork belly, and some cooked shrimp. Fold the other half of the pancake over the filling and gently press to seal.
6. Cook for an additional 2-3 minutes until the pancake is golden brown and crispy. Remove from the skillet and keep warm. Repeat the process with the remaining batter and filling ingredients.
7. To prepare the dipping sauce, mix the fish sauce and lime juice in a small bowl until well combined.
8. Serve the Banh Xeo hot with a side of fresh herbs, sliced green onions, and the fish sauce mixture. To enjoy, wrap a piece of Banh Xeo in a lettuce leaf along with some herbs, and dip it in the sauce.