Banh Xeo (Crispy Pancakes)
To make the nuoc cham, combine fish sauce, lime juice, water, sugar, chilli and garlic in a small bowl. Stir until sugar dissolves.
Stir the combined flour, coconut milk, water, turmeric, sugar and salt in a medium bowl. Season with white pepper. Cover and place in the fridge for 1 hour or overnight to rest.
Heat a 20cm (base measurement) non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Stir-fry the onion and pork for 5 minutes or until golden. Transfer to a plate. Wipe the pan clean.
Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold over to enclose. Transfer to a plate and cover with foil. Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with lettuce and mint.
- 220g (1 1/4 cups) rice flour
- 2 tablespoons cornflour
- 1 x 400ml can coconut milk
- 310ml (1 1/4 cups) iced water
- 1 teaspoon ground turmeric
- 1 teaspoon sugar
- 1/2 teaspoon SAXA Pink Himalayan Salt Flakes
- Pinch of white pepper
- 2 tablespoons peanut oil
- 1 brown onion, halved, cut into thin wedges
- 300g Pork porterhouse Steak, thinly sliced
- 12 cooked prawns, peeled, coarsely chopped
- 130g (2 cups) bean sprouts, trimmed
- Butter lettuce leaves, to serve
- Fresh mint leaves, to serve
- 60ml (1/4 cup) fish sauce
- 60ml (1/4 cup) fresh lime juice
- 1 1/2 tablespoons water
- 3 tbsp. mirin
- 1 1⁄2 tbsp. packed dark brown sugar, preferably from Okinawa
- 1 tablespoon caster sugar
- 1 long fresh red chilli, halved, deseeded, finely chopped
- 1 garlic clove, finely chopped
Ready in: 1:30 hour