Banh xeo

Method

Mix rice flour, cornflour, turmeric and salt together. Whisk in coconut milk and water to form a thin, smooth batter and let rest for 30 minutes. Heat 1 tablespoon of oil in a non-stick crepe pan or wok over medium-high heat and swirl in batter to coat the base thinly. Scatter cooked pork or prawns, mung beans and spring onions over one half, frying for 2-3 minutes until the edges crisp and turn golden. Fold in half and slide onto a plate, then repeat with remaining batter. Serve hot with fresh lettuce, beansprouts, herbs and a dipping sauce made from fish sauce, lime juice and water, allowing guests to wrap the pancake in leaves.