Banh Xeo (Crispy Sizzling Pancake)

Ingredients

• 1 cup rice flour
• 1/4 cup cornstarch
• 1 tsp turmeric powder
• 1 (14 oz) can coconut milk
• 1/2 cup water
• 4 scallions, sliced
• 1/2 lb pork belly, thinly sliced
• 1/2 lb shrimp, peeled
• 2 cups bean sprouts
• Lettuce and herbs (mint, perilla), for wrapping
• Nuoc cham dipping sauce

Instructions

1. 1Whisk rice flour, cornstarch, turmeric, coconut milk, and water into a thin batter, then stir in scallions.
2. 2Sauté pork belly in a hot skillet until rendered and lightly crisp, then add shrimp and cook until pink.
3. 3Push the meat to one side and ladle in a thin layer of batter, swirling to coat the pan.
4. 4Scatter bean sprouts over half the pancake and cover to steam for 2-3 minutes until the edges crisp.
5. 5Fold the pancake in half over the filling once the bottom is golden and crisp.
6. 6Slide onto a plate and repeat with remaining batter and filling.
7. 7Serve wrapped in lettuce and herbs, dipped in nuoc cham.

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