Banh Xeo

Ingredients

• 200 grice flour
• 50 gturmeric
• 200 mlcoconut milk
• 200 gpork belly
• 200 gshrimp
• bean sproutsto fill
• lettuce and herbsto wrap
• nuoc cham — to serve
• to tastefine sea salt

Method

1. Begin by cleaning and drying 200 g of shrimp. Remove the shells and devein them, then pat them dry with a paper towel to ensure they sear properly in the pan.
2. Slice 200 g of pork belly into thin strips, about 1/4 inch thick, to ensure even cooking. Set aside with the prepared shrimp.
3. In a large non-stick skillet, heat a generous amount of oil over medium-high heat. Add the pork belly strips and cook until they are golden brown and slightly crispy on the edges, about 3-4 minutes. Remove the pork from the skillet and set aside.
4. In the same skillet, add more oil if necessary and toss in the shrimp. Cook them only until they turn opaque and pink, about 2 minutes per side. Remove and set aside with the pork.
5. In a mixing bowl, combine 200 g rice flour, 50 g turmeric, and 200 ml coconut milk. Whisk until smooth, ensuring there are no lumps. The batter should be thin enough to spread easily in the pan.
6. Return the skillet to medium-high heat and add a little more oil. Pour a ladleful of the batter into the pan, swirling it quickly to form a thin, even layer. Cook until the edges start to lift and the bottom is golden and crispy, about 3-4 minutes.
7. Place a portion of the cooked pork, shrimp, and a handful of bean sprouts on one half of the crepe. Fold the other half over to enclose the filling and cook for another minute to warm through.
8. Taste the Banh Xeo for salt, adding fine sea salt to taste if necessary. Serve immediately with lettuce, herbs, and nuoc cham for dipping.