Banh xeo | Gourmet Traveller

Ingredients

• 160 ml vegetable oil or lard
• 1 onion, thinly sliced
• 450 gm pork belly, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tbsp hoisin sauce
• 1 tbsp fish sauce, or to taste
• Pinch of caster sugar
• 18 cooked tiger prawns, peeled
• 6 spring onions, thinly sliced
• 60 gm bean sprouts
• To serve: butter lettuce, Thai basil, mint and coriander
• Batter
• 170 gm rice flour
• 2 tsp ground turmeric
• 280 ml coconut milk
• Nuoc cham
• 80 ml fish sauce, or to taste (1/3 cup)
• 80 ml lime juice, or to taste (1/3 cup)
• 1 red birdseye chilli, thinly sliced
• 1 garlic clove, finely chopped
• 2 tbsp caster sugar