Pork and Shrimp Bánh xèo

Method

A bright yellow crepe, ultra-crispy on the edges and soft in the center. Steam escapes as it's folded over crunchy bean sprouts and seared pork. The scent of turmeric and coconut milk signals a striking contrast of textures.

1. 1

   In a large mixing bowl, combine rice flour, turmeric, and a pinch of salt. Gradually pour in coconut milk and mineral water while whisking. The batter should be smooth and lightly coat the spoon. Let rest for 30 minutes at room temperature.

2. 2

   Slice the pork belly into very thin strips. Thinly slice the yellow onion and chop the scallions. Prepare the sauce by mixing fish sauce, lime juice, sugar, minced garlic, and chili.

3. 3

   Heat a pan with a bit of peanut oil until smoking hot. Toss in a few pieces of pork, two shrimps, and some onion. Let them brown quickly; the meat must be seared.

4. 4

   Pour a ladle of batter and swirl the pan quickly to coat the edges. Add a handful of bean sprouts in the center. Cover for 2 minutes to let the steam cook the top, then remove the lid and fry until the edges pull away on their own and are very crispy.

5. 5

   Fold the crepe in half over the filling. It should crack under the spatula. Serve immediately with lettuce leaves, mint, coriander, and Thai basil. Wrap a piece of crepe in a salad leaf before dipping it into the sauce.