Bánh Xèo (Sizzling Crêpe)

Instructions

1. 1

   Whisk together coconut milk, water, rice flour, tapioca starch, turmeric powder, and 1 teaspoon salt in a bowl until the batter is smooth and pourable with the consistency of thin pancake batter. Let the batter rest for 15 minutes at room temperature.

2. 2

   In a small bowl, combine the sliced pork, shrimp, sliced onion, 1 tablespoon fish sauce, 1 teaspoon sugar, and pepper. Marinate for 10 minutes while the batter rests.

3. 3

   Heat 1 tablespoon vegetable oil in a 9-inch (23 centimeter) non-stick skillet or bánh xèo pan over medium-high heat until the oil shimmers and just begins to smoke, about 1 minute.

4. 4

   Pour 1/2 cup (120 milliliters) batter into the center of the hot pan, immediately tilting and rotating the pan to spread the batter into a thin, even circle about 9 inches (23 centimeters) in diameter. The batter should sizzle audibly.

5. 5

   When the bottom of the crêpe becomes light golden and crispy, about 1 to 2 minutes, scatter one-quarter of the marinated pork and shrimp mixture over the right half of the crêpe, followed by 1/2 cup (37 grams) of bean sprouts. Continue cooking for another 2 to 3 minutes until the shrimp turns pink, the pork is cooked through, and the crêpe is deeply golden and crispy at the edges.

6. 6

   Using a spatula, fold the crêpe in half over the filling and slide onto a serving plate. The crêpe should be audibly crispy when moved.

7. 7

   Serve immediately while sizzling, accompanied by fresh lettuce leaves, fresh mint, cilantro, and dipping sauce made from 2 tablespoons fish sauce mixed with 2 tablespoons water, 1 tablespoon lime juice, 1 teaspoon sugar, and minced bird's eye chili to taste.

8. 8

   Repeat the process with remaining batter and fillings for additional crêpes, adding 1 tablespoon oil to the pan before each crêpe.