Báhn xèo with pork larb and herbs

Ingredients

• 2 tbsp grapeseed oil
• 1 baby cos lettuce, leaves separated
• 3/4 cup bean sprouts, trimmed
• 1 long red chilli, thinly sliced into rounds
• 2 tbsp fried shallots
• Soft herbs, such as coriander, Vietnamese mint and Thai basil, to serve
• PANCAKE BATTER
• 70 gm each rice flour and buckwheat flour
• 1 tsp ground turmeric
• 180 ml (3/4 cup) coconut milk
• NUOC CHAM
• 60 ml (1/4 cup) fish sauce
• 2 tbsp lime juice
• 3 tsp brown sugar
• 1 1/2 tsp dried chilli flakes
• PORK LARB
• 1 tbsp grapeseed oil
• 350 gm coarsely minced pork
• 150 gm snake beans, thinly sliced
• 1 tbsp rice flour
• 2 golden shallots, thinly sliced
• 1/4 cup finely chopped coriander

Instructions

1. 1

   1: For pancake batter, whisk flours, turmeric and 1 tsp fine sea salt in a bowl. Combine coconut milk and 310ml lukewarm water in a jug, then gradually whisk into flour mixture until smooth and combined. Cover with plastic wrap and stand to rest(10 minutes)

2. 2

   2: Meanwhile, for nuoc cham, combine ingredients in a bowl and stir to dissolve sugar, then set aside

3. 3

   3: To cook pancakes, heat 1 tsp oil in a 20cm crêpe pan over high heat. Whisk pancake batter to combine. Add one-quarter of batter (about 125ml), swirl to cover pan thinly and cook until golden at edges and dry to touch (1-2 minutes). Carefully flip and cook for 10 seconds. Slide onto a plate and keep warm. Repeat with remaining oil and batter.

4. 4

   4: For pork larb, heat remaining 1 tbsp oil in a large frying pan over high heat. Stir-fry pork, breaking up mince with a wooden spoon, until browned (6-8 minutes). Add beans and stir-fry until just tender (1 minute). Remove from heat. Transfer to a bowl. Add rice flour, shallots, coriander and nuoc cham and toss to combine.

5. 5

   5: Fill bánh xèo with pork larb, lettuce, bean sprouts, chilli, shallots and herbs