Banh Xeo (Vietnamese Pancake) Recipe

Make the nuoc cham: Combine all ingredients in a bowl; mix well until sugar dissolves. Refrigerate until ready to use. This will keep for 3 to 4 days in the refrigerator.

Whisk together flour, cornstarch, turmeric, salt, and sugar in a medium bowl. Slowly add soda water; stir well. Add coconut cream and green onions; mix well.

Heat oil in a nonstick pan, just enough to coat the bottom, over medium heat. Sauté 1/5 of the sliced onions and 3 to 4 shrimps until pink. Pour 1/2 cup batter into the pan, pouring batter on one side then swirling to coat the entire pan.

Place half a handful of bean sprouts on top. Cover pan with a lid and allow bean sprouts to cook and soften. Cook pancake until crisp and golden, about 2 1/2 to 3 minutes.

Fold half of pancake over topping. Transfer to a plate. Repeat with remaining batter. Serve with lettuce, herbs, and nuoc cham.