Banh Xeo

Ingredients - Serves 4

• Fish sauce - For dipping
• Mint leaves - To serve
• Lettuce leaves - To serve
• Bean sprouts - 1 cup
• Shrimp - 200 grams, peeled and deveined
• Pork belly - 200 grams, thinly sliced
• Green onions - 2, chopped
• Water - 1 cup
• Coconut milk - 1 cup
• Turmeric powder - 1/2 teaspoon
• Rice flour - 1 cup

Let's Get Started

1. In a bowl, mix the rice flour, turmeric powder, coconut milk, water, and a pinch of salt. Stir in the chopped green onions. Let the batter rest for 15 minutes.
2. Heat a non-stick pan over medium heat. Add a few slices of pork belly and shrimp. Cook until they turn pink.
3. Pour a ladle of the batter into the pan, swirling it around to cover the surface. Cover the pan and let it cook for about 2 minutes, until the edges start to crisp up.
4. Uncover the pan, add a handful of bean sprouts on one side of the pancake. Cover again and cook for another 2 minutes.
5. Fold the pancake in half, then slide it onto a plate. Repeat with the remaining batter and fillings.
6. Serve the pancakes with lettuce, mint leaves, and fish sauce for dipping.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 10g
• Carbs: 30g
• Protein: 10g
• Sodium: 500mg
• Sugar: 2g