Bánh Xèo (Crispy Vietnamese Rice Pancakes)

seriouseats.com

Mark Oberemk

6 ounces (170g) rice flour

1 tablespoon (8g) cornstarch

1 teaspoon ground turmeric

¾ teaspoon Diamond Crystal kosher salt, divided (for table salt, use half as much by volume)

1 ½ cups (355ml) water

7 f luid ounces coconut milk (200ml; 175g)

1 cup thinly sliced scallions, white and light green parts (from about 2 bunches)

½ pound (227g) thinly sliced pork belly, cut into 1-inch pieces

½ pound headless small shrimp (roughly 60 shrimp per pound), peeled and deveined

½ teaspoon freshly ground black pepper

½ teaspoon fish sauce

Cooking oil, for pan-frying

1 medium yellow onion (8 ounces; 227g), thinly sliced

½ pound (227g) bean sprouts, microwaved for 1 minute

subheading: For Serving:

Vegetable and herb platter composed of any of the following: lettuce (such as red leaf or Bibb), mustard greens, sorrel, Vietnamese perilla (can substitute shiso if unable to find), Vietnamese coriander (or cilantro, if unable to find), peppermint

Rice paper (see note)

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