I Found The Most Perfect Crispy Sizzling Pancake Recipe - Vietnamese Food

The secret to making crispy, airy, and flavorful *bánh xèo* (Vietnamese savory crepes) that stay crunchy for a long time—easy enough for anyone to master!
Ingredients:
1 packet (500g) *bánh xèo* flour mix
500g coconut milk (extracted from 700g of grated coconut; or use one 400ml can of coconut milk plus 100ml of water)
2 cans (320ml each) of carbonated water (soda water)
2 chicken eggs (60g)
1 bowl of chopped scallions
1 heaping teaspoon of turmeric powder
A pinch of salt
A dash of fish sauce
Filling:
400g pork belly
200g small shrimp
500g jicama (yam bean)
50g carrots
1/2 onion
A few scallion whites
Seasoning:
1 teaspoon bouillon powder (seasoning powder)
A tiny pinch of sugar
1/2 teaspoon black pepper
Dipping sauce (*nước mắm*):
100ml fish sauce
100g sugar
50ml vinegar
50ml water
A little minced garlic and chili
Pickled vegetables:
100g carrots
100g white radish (daikon)
200ml vinegar
30g sugar

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