Ingredients

• 250 g rice flour
• 400 ml coconut milk
• 200 ml water
• 0.5 tsp turmeric
• 1 pinch of salt
• 300 g shrimp, peeled and deveined
• 200 g pork slices
• 100 g bean sprouts
• 2 spring onions, thinly sliced
• Fresh cilantro for garnish
• Lettuce leaves for serving
• Oil for frying

Nuoc Cham Sauce

• 4 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp lime juice
• 2 tbsp water
• 1 red chili, finely chopped
• 1 clove garlic, finely chopped

Instructions

1. Combine the rice flour, coconut milk, water, turmeric and salt in a bowl, and whisk until the batter is smooth. Let it rest for about 30 minutes.
2. Combine the ingredients for the Nuoc Cham sauce in a bowl, and stir until the sugar has dissolved. Set aside.
3. Heat a little oil in a large pan over medium heat. Fry the shrimp and pork slices until they are almost cooked through.
4. Add the spring onions to the pan and spread the bean sprouts evenly.
5. Pour a small amount of batter over the filling in the pan, and tilt the pan to spread the batter evenly into a thin pancake. Cook until the edge becomes crispy and golden.
6. Fold the pancake over the filling, and cook for an additional minute.
7. Transfer to a plate and repeat with the remaining batter and filling.
8. Serve Banh Xeo with fresh cilantro, lettuce leaves and Nuoc Cham sauce for dipping.

Vegetarian Variation

For a vegetarian version of this Banh Xeo recipe, you can replace the shrimp and pork with thin slices of tofu and a mix of your favorite vegetables, such as carrots and mushrooms. Season with soy sauce and follow the rest of the recipe as described.