Banh Khot Tom Thit Nuong

Instructions

1. 1

   In a large mixing bowl, whisk together rice flour, tapioca starch, turmeric powder, coconut milk, water, salt, and sugar until smooth. Let the batter rest for at least 30 minutes.

   ~30 min
2. 2

   Peel and devein shrimp. Cut pork belly into thin slices. Mince garlic and shallots.

   ~15 min
3. 3

   In a small bowl, marinate shrimp and pork belly with fish sauce, minced garlic, minced shallots, and black pepper. Let it marinate for at least 15 minutes.

   ~15 min
4. 4

   Thread shrimp and pork belly onto skewers. Grill the marinated shrimp and pork until cooked through and slightly charred.

   ~10 min
5. 5

   While the protein grills, finely chop the green onions. Prepare the nuoc cham dipping sauce by combining lime juice, sugar, fish sauce, minced garlic, and chopped chili to taste.

   ~10 min
6. 6

   Heat a banh khot mold or a small non-stick frying pan over medium-high heat. Lightly grease the mold with vegetable oil.

   ~2 min
7. 7

   Pour about 2-3 tablespoons of batter into each mold to form small pancakes. Top each pancake with a piece of grilled shrimp and pork.

   ~5 min
8. 8

   Cook for 2-3 minutes per side, or until golden brown and crispy.

   ~5 min
9. 9

   Remove the banh khot from the mold and place them on a serving plate. Sprinkle with chopped green onions and fresh herbs.

   ~2 min
10. 10

    Serve immediately with the nuoc cham dipping sauce.