Name: Orange and Soy Banh Xeo with Shrimp and Pork
Total time: 27 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1/2 cup water; 1/2 tsp salt; 1/4 tsp turmeric; 1 cup shrimp, peeled and deveined; 1/2 cup pork belly, thinly sliced; 1 cup bean sprouts; 1/2 cup scallions, chopped; 1/4 cup peanuts, chopped; 1/4 cup lime juice; 1/4 cup fish sauce; 1 tbsp orange zest; 1 tbsp soy sauce

Orange and Soy Banh Xeo with Shrimp and Pork

Citrusy and savory, with orange zest and soy sauce.

27 minutes4 servings

Method

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

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