Bánh Xèo with Herbs

Ingredients

Quantities are for one portion.

• 100 gpork belly slice
• 70 grice flour
• 1 tspturmeric powder
• 50 gbean sprouts
• 50 mlcoconut milk
• 1 tbspfish sauce (for dipping)
• 30 glettuce leaves
• 1 tbspvegetable oil
• 50 graw prawns
• 10 gfresh mint

Method

1. Whisk the rice flour, coconut milk, turmeric powder, and a generous splash of water together to form a very thin, watery batter. Let it rest.
2. Heat the vegetable oil in a very large, non-stick frying pan until smoking hot.
3. Fry the pork belly slices and raw prawns briefly in the center of the pan until cooked.
4. Pour the thin batter into the pan, swirling so it coats the entire surface in a thin, lacy layer. It should sizzle.
5. Cover the pan with a lid for two minutes to steam the top of the crepe.
6. Remove the lid. Scatter the raw bean sprouts over one half of the crepe. Let it cook uncovered until the bottom turns dark golden and extremely crispy.
7. Fold the crepe in half. Slide it onto a plate. Serve accompanied by the lettuce leaves and fresh mint, using the leaves to wrap chunks of the crispy crepe before dipping in fish sauce.