Bánh xèo

Method

1. 1

   Step 1

   Whisk (opens in a new tab) the rice flour (opens in a new tab), turmeric (opens in a new tab), salt, coconut milk (opens in a new tab) and water to a thin batter, like single cream. Stir in the spring onions (opens in a new tab) and rest for 30 minutes.

   • 5 min
   • Whisk (opens in a new tab)

   

2. 2

   Step 2

   Mix the nước chấm ingredients until the sugar (opens in a new tab) dissolves.

   • 3 min
3. 3

   Step 3

   Heat 1½ teaspoons of oil in a non-stick frying pan over medium-high heat. Fry a few slices of pork, a few prawns (opens in a new tab) and some onion (opens in a new tab) until the pork colours and the prawns turn pink.

   • 2 min
   • medium-high heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).

   

4. 4

   Step 4

   Stir the batter, pour in a ladleful and swirl to coat the pan thinly — it should sizzle loudly. Scatter over a handful of bean sprouts (opens in a new tab), cover for 1 minute, then uncover and cook until the edges are crisp and brown.

   • 4 min
   • medium-high heat
5. 5

   Step 5

   Fold in half and slide onto a plate. Repeat with the remaining batter and filling, re-stirring the batter each time.

   • 25 min
6. 6

   Step 6

   To eat, wrap pieces of crêpe in lettuce (opens in a new tab) with herbs and dip into the nước chấm.