Banh Xeo

Ingredients

• •Rice flour
• •Turmeric
• •Coconut milk
• •Pork belly
• •Shrimp
• •Bean sprouts
• •Scallions
• •Lettuce
• •Fresh herbs
• •Fish sauce

Steps

1. 1Whisk rice flour with turmeric, coconut milk, and water into a thin, pourable batter and let it rest for at least thirty minutes.
2. 2Stir-fry sliced pork belly and shrimp in a very hot, well-oiled pan just until the shrimp turns pink.
3. 3Pour a ladle of batter into the hot pan, swirling quickly to spread it into a thin, even layer that sizzles loudly against the pan.
4. 4Scatter bean sprouts and scallions over half of the crepe and let the edges crisp and turn lacy for a few minutes.
5. 5Fold the crepe in half over the filling once the edges lift easily from the pan and the batter is fully set.
6. 6Slide the folded crepe onto a plate and repeat with the remaining batter and filling.
7. 7Tear off pieces of the crepe and wrap them in lettuce leaves along with fresh herbs.
8. 8Dip each wrapped piece into a bowl of sweet and tangy fish sauce dip before eating.