Preparing batter & filling

Cup of Yum
1. In a bowl, combine the filling: 7 oz shrimp, 7 oz pork butt, ½ tsp kosher salt, ¼ tsp white pepper, and 1 c scallions. Mix together until the meat is well-seasoned. Set aside to marinate for at least 10 minutes.
2. In another bowl, combine the ¾ c rice flour, ½ c all-purpose flour, 1 tsp turmeric. Stir until well incorporated.
3. Add the 7 oz water, 7 fl oz sparkling water, 7 fl oz coconut cream, and ½ tsp kosher salt in a large mixing bowl.
4. Sift the dry ingredients into the large mixing bowl. Stir until there are no lumps and set aside for 10 minutes to bloom the flour.
5. Preheat a saute pan over medium heat. It will take about 3-5 minutes to heat up the cast iron thoroughly. You can test with a drop of water to see if it lightly sizzles. If it instantly evaporates, your pan may be too hot.
6. Add about 1 tbsp of neutral oil to a saute pan. Add the marinated meat and saute for 3-5 minutes or until the pork and shrimp are opaque and firm. Transfer to a plate and set aside.

Frying the bánh khọt

1. Preheat the cast-iron pan over medium-high heat. Add about 1/2 to 1 tsp of neutral oil to each hole.
2. Pour batter into each hole to ⅔ the way up. Swirl the batter lightly around.
3. Quickly add the filling into each hole. We like to add at least one shrimp and a few pieces of pork for each hole.
4. Cover with lid and cook for 2 minutes.
5. Remove the lid, pour oil around each edge of bánh khọt, and cover with the lid again. Cook for an additional 2-3 minutes.
6. Uncover and use a pin stick or fork to release each bánh khọt.
7. Cook uncovered for an additional 3-4 minutes or until the bottoms are golden brown and crispy. Move the bánh khọt occasionally and check to see the coloring on the bottom.
8. As each bánh khọt is finished, transfer to a cooling rack for 1-2 minutes before serving.

Assembling each bite

1. To serve, take one of the leafy greens and layer with other fresh herbs.
2. Place one bánh khọt in the center of the greens.
3. Add Vietnamese pickled carrots & daikon radish (đồ chua) on top and fold the greens to cover the fillings.
4. Dip the wrapped bánh khọt into Vietnamese fish sauce (nước chấm) and eat.