Savory Vietnamese Pancake (Banh Xeo)

1. Preparation

In a bowl, whisk together 1 cup of rice flour, 1 cup of coconut milk, 1 cup of water, and a pinch of salt until smooth. Let the batter sit for 30 minutes.

While the batter is resting, prepare the fillings: Thinly slice 150g of pork belly and season with salt and pepper. Julienne 100g of carrots and slice 100g of bean sprouts. Chop some fresh herbs (mint, cilantro) for serving.

If using, slice 5-6 shrimp in half lengthwise.

Prepare a dipping sauce by mixing 2 tablespoons of sugar, 3 tablespoons of fish sauce, 1 tablespoon of lime juice, and minced garlic to taste in a small bowl.

2. Cooking

Heat a non-stick skillet over medium heat and add 2 tablespoons of vegetable oil.

Once the oil is hot, pour in about 1/2 cup of the batter, tilting the pan to evenly coat the bottom.

Add a few pieces of pork, shrimp, carrots, and bean sprouts on one side of the pancake.

Cover the skillet with a lid and cook for about 5 minutes or until the edges are crispy and the pancake is cooked through.

When the pancake is ready, fold it in half and slide it onto a plate. Repeat with the remaining batter and fillings, adjusting oil as needed.

Serve the Banh Xeo hot with fresh herbs and the dipping sauce on the side.