Bánh Xèo (Sizzling Crepes)

Method

1. 1

   Whisk the rice flour, turmeric, a pinch of salt, coconut milk and water into a thin batter and rest it 30 minutes; stir in the spring onions.

   💡 The batter should coat a spoon like single cream — thick batter makes soft crepes.

2. 2

   Stir the fish sauce, lime juice and sugar into 150 ml of warm water for the dipping sauce.

3. 3

   Heat a film of oil in a wide non-stick pan until nearly smoking and sear a few slices of pork and shrimp for a minute.

4. 4

   Pour in a thin ladle of batter, swirling so it hisses and coats the pan, then scatter a handful of bean sprouts over one half.

   💡 If it doesn't audibly sizzle, the pan is too cold — wait, or the crepe will be pale and limp.

5. 5

   Cover for 2 minutes, then uncover and cook until the edges lift, lace and brown, another 2–3 minutes.

6. 6

   Fold in half, slide onto a rack — not a plate — and repeat with the remaining batter.

   💡 A rack keeps the underside crisp; stacking on a plate steams it soft.

7. 7

   Serve immediately: tear, wrap in lettuce with mint, and dunk.