Vietnamese Sizzling Crispy and Savory Crepes (Bánh Xèo)

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

subheading: Batter with Premix Flour (Option 1):

1 packet Hương Xưa Bánh Xèo flour premix (500 grams)

4-¼ cups water (room temperature, see notes)

subheading: Batter from Scratch (Option 2):

170 grams rice flour (about 1- ⅓ cups) via MC Australia: USE Potato Flour

1 tablespoon corn starch

1 teaspoon salt

1 teaspoon turmeric powder

1-½ cups water (room temperature)

7 fl oz coconut milk (a little more than ¾ cup)

1 cup sliced green onions (about 4 stalks)

subheading: Toppings:

1 lb pork belly

1 lb shrimp (size 3⅓5, devein, peel optional)

2 teaspoons chicken or mushroom bouillon powder (divided, see notes)

Vegetable oil

3 garlic cloves (peel and mince)

1 small shallot (peel and mince)

¾ cup dried split mung beans

1 teaspoon salt

subheading: Vegetables:

Lettuce

Vietnamese herbs

1 lb fresh bean sprouts

1 small yellow onion (slice into thin wedges)

Note: Ingredients may have been altered from the original.

Directions at vickypham.com

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