Banh xeo – crispy Vietnamese pancake with shrimp and pork belly

First, prepare the dipping sauce. Finely chop (or crush) the chili pepper and garlic, then mix them with 4 tablespoons of water and the other ingredients (fish sauce, lime juice, cane sugar). Let it sit for the flavors to meld.

In a large bowl, mix together the rice flour, tapioca starch, sugar, salt, and turmeric. While continuously stirring, add the coconut milk, then 200 ml of water. Finally, stir in the finely chopped spring onion, and let the batter rest for at least 15-20 minutes.

Heat a little oil in a pan and sauté the sliced pork belly and shrimp. Season with a little salt, pepper, and a small amount of the prepared fish sauce, then remove from the pan.