Vietnamese Oyster Pancake with Nuoc Cham

INGREDIENTS

NUOC CHAM

• 3 tablespoons Asian fish sauce
• 2 tablespoons water
• 2 tablespoons sugar
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced scallion
• 1 tablespoon finely grated carrot
• 1 Thai chile, minced

PANCAKE

• 3/4 cup rice flour
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon fine sea salt
• 3/4 cup plus 2 tablespoons cold water
• 1/2 cup thinly sliced scallions, plus more for garnish
• 1 tablespoon vegetable oil
• 2 slices of bacon, finely chopped
• 1/3 cup thinly sliced cooked pork (3 ounces)
• 8 freshly shucked oysters
• 2 large eggs, beaten
• 1 cup mung bean sprouts
• 1/4 cup finely chopped cilantro, plus more for garnish
• Lettuce leaves and mint sprigs, for serving

INSTRUCTIONS

1. MAKE THE NUOC CHAM In a small bowl, whisk all of the ingredients until the sugar dissolves.
2. MAKE THE PANCAKES In a medium bowl, whisk the rice flour with the turmeric and salt. Whisk in the water until smooth, then stir in 1/4 cup of the scallions.
3. MAKE THE PANCAKES Pour half the pancake batter into the skillet in an even layer and cook until browned on the bottom, about 4 minutes. Using a spatula, flip the pancake, then pour half the beaten egg evenly on top. Scatter 1/2 cup of the mung beans and 2 tablespoons each of the cilantro and scallions over the pancake and fold half the pancake over itself to form a half moon. Cook over moderately high heat, flipping once, until crisp on the outside and just cooked through, about 4 minutes longer. Transfer to a plate.
4. MAKE THE PANCAKES Cut the pancakes into wedges and serve with lettuce cups, mint leaves and the nuoc cham.