Bánh Xèo Crispy Rice Pancake

Instructions

1. Step 1

   Whisk the rice flour, cornstarch, coconut milk, 2 cup (500 ml) water, turmeric, and salt until smooth. Stir in the green onions.

   Ingredients used: 200.0 ml Coconut Milk, 30.0 gr Cornstarch, 3.0 gr Ground Turmeric, 200.0 gr Rice Flour, 3.0 gr Salt, 4.0 piece Scallion, 500.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Let the batter rest at room temperature.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

3. Step 3

   Whisk the remaining 6 ¾ tbsp (100 ml) water with the fish sauce and sugar until dissolved. Stir in the lime juice, garlic, and chili pepper to make the dipping sauce.

   Ingredients used: 2.0 piece Chili Pepper, 60.0 ml Fish Sauce, 12.0 gr Garlic, 50.0 gr Granulated Sugar, 2.0 piece Lime, 100.0 ml Water

   Cookware: small bowl, whisk

4. Step 4

   Heat 2 tbsp (30 ml) vegetable oil in the skillet over medium heat. Add the pork belly and cook, stirring occasionally, until browned and its thickest pieces reach 71°C.

   Timer: 6 min (fixed)

   Ingredients used: 200.0 gr Pork Belly, 30.0 ml Vegetable Oil

   Cookware: nonstick skillet, spatula

5. Step 5

   Add the onion and shrimp to the pork. Cook over medium heat until the onion softens and the shrimp are opaque and firm, then transfer the filling to the platter.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Onion, 240.0 gr Shrimp

   Cookware: nonstick skillet, serving platter, spatula

6. Step 6

   For each of 8 pancakes, coat the skillet with a portion of the remaining 6 tbsp (90 ml) oil over medium heat. Add one-eighth of the filling, pour in one-eighth of the stirred batter, swirl it into a thin layer, and scatter one-eighth of the bean sprouts over one side; cover and cook.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Bean Sprout, 90.0 ml Vegetable Oil

   Cookware: lid, nonstick skillet

7. Step 7

   Uncover each pancake and cook over high heat until the underside and edges are crisp. Fold the unfilled half over the sprouts and transfer to the platter; repeat with the remaining portions.

   Timer: 3 min (fixed)

   Cookware: nonstick skillet, serving platter, spatula

8. Step 8

   Serve the pancakes immediately with the lettuce, mint, cilantro, and dipping sauce. Wrap pieces of pancake and herbs in lettuce leaves before dipping.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lettuce, 15.0 gr Mint

   Cookware: serving platter, small bowl