Cilantro and Lime Banh Xeo with Shrimp and Pork

Method

1. Mix chopped cilantro into the batter. Add lime juice to the fish sauce before serving.
2. Mix rice flour, water, salt, and turmeric to make a thin batter. Let rest 10 minutes.
3. Heat a non-stick pan over medium heat. Pour a thin layer of batter and swirl to coat.
4. Cook until edges are golden, then add shrimp, pork, bean sprouts, and scallions.
5. Top with peanuts, lime juice, and fish sauce. Fold and serve with lettuce and herbs.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.