More detailed recipe👇 for this cortisol lowering vietnamese dish ✅️🇻🇳 Batter: -200g rice flour -370ml sparkling water -270ml full fat coconut milk -3 stalks scallions -1 1/2 tbsp turmeric powder -salt Fillings—not the most traditional but i did: -cooked sliced pork -cooked shrimp (raw+tail on for traditional) -soaked mung beans -bean sprouts -sliced onions Nước chấm: -25g sugar -25ml fish sauce -75ml water -lime juice (idk how much srry) -2 cloves garlic -2 birdseye chillis Served with: -lettuce leaves -perilla leaves -fish mint🤢(i just used normal mint) -pickles Pickle recipe: -half half of carrots and daikon -Salt to squeeze water from veggies -50ml rice wine vinegar -50g sugar -100ml water Method: 1: for the pickles, -Julienne carrots and daikon -Salt, and squeeze out some of the water -In a pot heat up the rest of the ingredients -Turn off the heat before it boils -Pour it in a jar with the carrots and daikon -place in the fridge for at least a few hours 2: mix up all the ingredients for the batter 3: for the Nước chấm, -Dissolve the sugar in the water -Chop garlic and chillis -Mix all ingredients together 4: In a 20cm diameter pan on medium heat, pour in a good amount of oil, and fry up the pork, shrimp and onions, 5: ladle in about 100ml of the batter, making sure it spreads out evenly. 6: immediately sprinkle in the mung beans onto the semi wet batter so it sticks, along with a medium handful of bean sprouts. 7: cover with a lid for 5 ish mins, then pour more oil around the rim and cook for another few minswithout the lid. 8: once crisp fold ur crepe in half, amd serve it with the sauce, pickles, and leafy greens. 9:eat—by cutting a peice of banh xeo, wrapping it in the leaves and sum pickles, and dipping it in the sauce. #bánhxèo #vietnamesefood #lowcortisol #crispy - @tinbobmakefood