Crispy Vietnamese Sizzling Pancakes (Banh Xeo) with Coconut Milk

Cut 500g of washed pork belly in half, place into a pot covered with water, then add 0.5 tsp salt and 1 halved shallot. Boil over medium heat for about 15 minutes until fully cooked, then remove and let cool completely.

Heat 1 tbsp cooking oil in a skillet, add 300g cleaned small shrimp and stir-fry. Add 0.5 tsp seasoning powder and cook over medium heat until the shrimp turn vibrant red, cooked through, and all pan moisture evaporates, then transfer to a bowl.

Wash and dry 50g scallions, then finely chop them to mix into the pancake batter later.

In a mixing bowl, combine 250g Banh Xeo flour, 3 tbsp crispy frying powder, and 0.5 tsp salt. Pour in 150ml canned coconut milk and 500ml sparkling water (or beer). Whisk until completely smooth with no lumps, then fold in all the chopped scallions and 1 tsp turmeric powder. Let the batter rest for 20 minutes to allow the flours to hydrate.

Place the cooled boiled pork belly on a cutting board and slice thinly with a sharp knife for the pancake filling.

Shred 1 carrot and 0.5 daikon radish into fine strips (half for pickling with vinegar and sugar, the rest for pancake filling). Thinly slice 0.5 onion into wedges.

Mince 4 cloves of garlic and 2 bird's eye chilies. In a small bowl, combine 3 tbsp sugar and 6 tbsp warm water, stirring until the sugar dissolves completely. Add 3 tbsp fish sauce and 1 tbsp lime juice, stirring well. Finally, float the minced garlic and chili on top.

Heat 1 tbsp cooking oil in a non-stick pan over medium heat until sizzling hot. Stir the batter, ladle about 1 scoop into the center, and immediately tilt and swirl the pan to coat the bottom evenly with a thin layer. Quickly arrange sliced onion, 3 shrimp, 2 slices of pork belly, shredded carrots, and bean sprouts on top. Cover with a lid and cook on medium heat for 1 minute. Remove the lid, drizzle 1 tsp oil around the edges, lower to low heat, and cook for 2-3 minutes until the rim turns golden brown, crisp, and lifts off the pan. Fold the pancake in half and transfer to a wire cooling rack to drain oil and let steam escape.

Arrange the crispy golden pancakes on a banana leaf-lined platter. Serve alongside 300g of fresh lettuce, mustard greens, mixed herbs, pickled daikon and carrot, rice paper sheets, and the prepared garlic chili dipping sauce. Wrap the pancake with herbs in rice paper and dip into the fish sauce.