Banh beo

Method

Mix tapioca starch, rice flour, water and salt to form a thin, smooth batter. Heat a small non-stick pan over medium-high heat, lightly oil it, and ladle approximately 60ml of batter to create a thin crepe about 10cm diameter, cooking for 2-3 minutes until the edges crisp and the centre sets. Whilst the cakes cook, fry diced pork belly and shallots in oil until golden and crispy, then add dried shrimp and cook for another minute. Season the topping with fish sauce and set aside. Stack the cooked banh beo on a serving plate, drizzle lightly with the remaining cooking oil, then top each cake generously with the pork and shrimp mixture. Finish with crispy fried shallots, fresh spring onions and coriander leaves.