Bánh xèo – Vietnamese sizzling rice crepes

Crispy and turmeric-yellow Vietnamese rice flour crepes filled with pork, prawns and bean sprouts. Wrapped in lettuce and dipped in nuoc cham.

• 200 g rice flour
• 50 g tapioca starch
• 1 tsp turmeric
• 400 ml coconut milk
• 3 spring onions, sliced
• 200 g pork belly, thinly sliced
• 200 g prawns, peeled
• 100 g bean sprouts
• 3 tbsp fish sauce
• 2 tbsp sugar
• 2 tbsp lime juice
• Lettuce and herbs for wrapping

Method

1. 1
   Mix rice flour, tapioca, turmeric and coconut milk to a thin batter.
2. 2
   Add spring onions. Rest for 30 minutes.
3. 3
   Make nuoc cham: mix fish sauce, sugar, lime juice, garlic and chilli with water.
4. 4
   Fry pork and prawns in a very hot pan with oil.
5. 5
   Pour batter over to thinly coat. Add bean sprouts on one side.
6. 6
   Fold the crepe in half when crispy. Serve with lettuce leaves, herbs and nuoc cham for wrapping.