Vietnamese Oyster Pancake with 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
• 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

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.
3. Whisk in the water until smooth, then stir in 1/4 cup of the scallions.
4. 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.
5. Using a spatula, flip the pancake, then pour half the beaten egg evenly on top.
6. 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.
7. Cook over moderately high heat, flipping once, until crisp on the outside and just cooked through, about 4 minutes longer.
8. Transfer to a plate.
9. Make the Pancakes Cut the pancakes into wedges and serve with lettuce cups, mint leaves and the nuoc cham.

fish sauce, water, sugar, lime juice, scallion, carrot, chile, rice flour, turmeric powder, salt, cold water, scallions, vegetable oil, bacon, pork, oysters, eggs, bean sprouts, cilantro, mint sprigs

Taken from www.foodandwine.com/recipes/vietnamese-oyster-pancake-nuoc-cham (may not work)