Vietnamese Pancake (Bánh Xèo): Crispy Rice Batter

Bánh xèo — literally "sizzling cake" — takes its name from the sound the rice flour batter makes when it hits the hot, oiled pan. It is a savoury rice crepe filled with shrimp, pork, and bean sprouts, cooked in a generous amount of coconut-milk-enriched batter until the edges are shattering-crisp and the centre is soft. Eaten by tearing pieces, wrapping in lettuce and herbs, and dipping in nước chấm.

A batter of rice flour, coconut milk, water, and turmeric poured into a hot, well-oiled pan and cooked over medium-high heat until the edges are deeply crisp and the centre is set. Filling (bean sprouts, cooked shrimp, pork belly) added before folding in half. The key is the sizzle — insufficient oil or heat and the crepe steams rather than crisps.

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