Banh Xeo – Crispy Vietnamese Pancakes with Shrimp

First, prepare the dipping sauce. Deseed and finely chop the chili. Finely chop or press the garlic. In a small bowl, mix fish sauce, lime juice, brown cane sugar, and 4 tablespoons of water until the sugar has dissolved. Add chili and garlic and set aside.

In a large bowl, mix rice flour, tapioca starch, granulated sugar, salt, and turmeric powder. While continuously stirring, add the coconut milk and then about 200 ml of water until a smooth, thin batter forms. Cut the spring onions into fine rings and mix them into the batter. Let the batter rest for at least 15–20 minutes.

Cut the pork belly into very thin strips. In a hot pan with a little oil, sear the pork belly and shrimp. Season with a pinch of salt and pepper and deglaze with a splash of the prepared fish sauce mixture. Remove from the pan and set aside.