Bánh Xèo

Batter

• rice flour200 g
• cornflour2 tbsp
• ground turmeric1 tsp
• coconut milk200 ml
• sparkling water350 ml
• spring onions3
• salt½ tsp

Filling and serving

• pork belly250 g
• raw prawns250 g
• beansprouts250 g
• onions1
• vegetable oil5 tbsp
• lettuce1 head
• mint1 handful
• coriander1 handful
• fish sauce3 tbsp
• limes1
• caster sugar2 tbsp
• water4 tbsp

Batter

1. 01

   Whisk the rice flour, cornflour, turmeric and salt with the coconut milk and sparkling water to a thin batter, about the consistency of single cream.

2. 02

   Finely slice the spring onions, stir them in and rest for 30 minutes. Whisk again before using — it settles fast.

Cooking

3. 03

   Slice the pork belly and the onion thinly, peel and devein the prawns, and separate the lettuce leaves.

4. 04

   Whisk the fish sauce, the juice of the lime, the sugar and 4 tablespoons of warm water for the dipping sauce.

5. 05

   Heat a tablespoon of oil in a heavy pan until it is genuinely smoking. Fry a few of the thinly sliced pork belly pieces and a few peeled prawns for 1 minute, until the pork is no longer pink.

6. 06

   Pour in a ladle of batter and immediately swirl the pan to coat it in a thin layer. It should hiss loudly — that sound is the name of the dish.

7. 07

   Scatter over the thinly sliced onion and a handful of beansprouts, cover and cook for 2 minutes.

8. 08

   Uncover and cook for 3 to 4 minutes more, until the edges lift and turn lacy and brown and the base is crisp.

9. 09

   Fold in half and slide onto a plate. Repeat for the rest.

10. 10

    Eat by tearing off pieces, wrapping them in separated lettuce leaves with the mint and coriander, and dipping.