A sizzling Vietnamese pancake that embodies the harmonious fusion of crispy textures and umami richness, demonstrating a delicate balance of alchemical processes and cultural tradition.
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In a large bowl, mix rice flour, coconut milk, water, turmeric, and fish sauce until smooth. Let batter rest for 30 minutes .
Heat a non-stick pan with a small amount of vegetable oil over medium-high heat.
Add a few slices of pork belly and shrimp. Sauté until they start to turn color.
Stir the batter again. Pour a ladle of batter over the shrimp and pork, swirling to cover the pan thinly.
Cover the pan and let cook for about 3 minutes until edges are crisp.
Add a handful of bean sprouts, cover again for another 2 minutes .
Fold the pancake in half and serve hot with lettuce and fresh herbs.
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