Banh Xeo with Spicy Betel Leaf Sauce

1.In a mixing bowl, combine rice flour, coconut milk, water, turmeric powder, and salt. Whisk until smooth and let the batter rest for 30 minutes.

2.Heat a non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.

3.Pour in a ladleful of the batter, swirling it around to cover the bottom of the skillet. Cook for 2-3 minutes until the edges start to crisp and the center is set.

4.Add a few shrimp, a handful of bean sprouts, and some chopped green onions to one half of the crepe. Fold the other half over and cook for an additional 2 minutes until the shrimp is cooked through and the crepe is crispy. Remove from the skillet and keep warm. Repeat with the remaining batter and filling ingredients.

5.For the spicy betel leaf sauce, in a small bowl, combine the chopped betel leaves, fish sauce, lime juice, sugar, minced garlic, and chopped chili peppers. Mix well until the sugar dissolves. Adjust seasoning to taste.

6.To serve, place the crispy Banh Xeo on a plate, garnish with fresh cilantro and mint leaves, and serve with the spicy betel leaf sauce on the side.