Vietnamese Pancake (Bánh Xèo): Crispy Rice Batter

Ingredients

• For the batter
• 200 g rice flour
• 250 ml coconut milk
• 250 ml water
• 1 tsp ground turmeric
• For the filling
• 200 g cooked shrimp, peeled and deveined
• 200 g pork belly, cooked, thinly sliced
• 150 g bean sprouts
• For cooking
• 60 ml neutral oil, plus more as needed; vegetable or similar
• To serve
• 1 head soft lettuce, leaves separated
• 30 g fresh herbs, mint, perilla, or Vietnamese coriander
• 120 ml nước chấm, prepared dipping sauce

Method

1. 1
   Combine the rice flour, coconut milk, water, and turmeric in a bowl and whisk until the batter is smooth and uniform in colour. No lumps should remain.
2. 2
   Set a medium skillet or wok over medium-high heat until it is very hot. Add a generous measure of oil — bánh xèo is not a low-fat preparation — and let it heat until it shimmers across the entire surface. This is where the dish lives or dies: the pan must be hot enough that the batter sizzles loudly the instant it makes contact; if there is no immediate, vigorous sizzle, the crepe will steam rather than crisp.
3. 3
   Pour in enough batter to coat the base of the pan in a thin, even layer, swirling quickly to spread it. Immediately arrange a portion of the shrimp, pork belly, and bean sprouts across one half of the crepe. Cover the pan and cook for 1–2 minutes; the top of the batter will appear set and opaque.
4. 4
   Remove the lid and continue cooking for a further 2–3 minutes, allowing steam to escape. The edges are done when they have pulled away from the pan and are deeply golden and shattering-crisp to the touch.
5. 5
   Fold the unfilled half over the filling and slide the pancake onto a plate. Repeat with the remaining batter and filling, adding fresh oil to the pan between each crepe. Serve immediately, each crepe accompanied by lettuce leaves, fresh herbs, and nước chấm for wrapping and dipping.