Bánh Xèo

Method

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1. Whisk the rice flour, cornflour, turmeric and salt with the water and coconut milk to a batter the thickness of single cream.

   Mark done

2. Stir in the spring onions and rest the batter 30 minutes.

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3. Heat 1 tbsp of the oil in a 24 cm frying pan over a high heat.

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4. Fry a quarter of the pork for 90 seconds, then a quarter of the prawns and onion for 1 minute.

   Mark done Start 90 sec timer

5. Stir the batter and pour a ladleful in, tilting the pan at once to spread it thin.

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6. Drizzle a little more oil round the rim and cook 5 minutes, uncovered, without touching it.

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7. Pile a quarter of the beansprouts on one half, cover, and cook 1 minute.

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8. Fold the crêpe over the beansprouts and slide it out.

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9. Repeat three more times.

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10. Tear pieces off, wrap them in lettuce with the herbs, and dip in nuoc cham.

    Mark done

Chef’s Tips

• Batter as thin as single cream, and tilt the moment it goes in.
• Oil round the rim is what crisps the edge.
• Do not touch it for five minutes.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Nuoc cham
• Pickled carrot and daikon
• Iced Vietnamese coffee

Storage & Reheating

Eat immediately. They soften within minutes of folding.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.