These are made with shrimp, but you can use squid, cutup fish filets, oysters or a combination. Years ago, I started devouring pancakes in Vietnam, Korea, Thailand, Laos, Cambodia and decided I needed to make one that worked for me, kind of a hybrid of techniques. The dipping sauce is my favorite for this because the nam jim pairs so well with seafood. I make a beef version of this pancake with thinly shaved ribeye or other similar cut and serve it with a bracingly strong Japanese mustard. Experimentation is what this is all about!

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