Crispy Vietnamese Pancakes (Banh Xeo)

Step 1

STEP 1To make the batter, combine the rice flour, turmeric and sea salt in a large bowl. Whisk in the coconut milk, ½ cup of water and spring onions. Set aside for 10 minutes.

Step 3

STEP 2For the nuoc cham, whisk together the ingredients and set aside until ready to serve.

Step 5

STEP 3Heat a 22cm non-stick frying pan over medium-high heat. Pour in enough oil to just cover the bottom of the pan. Add one-third of the batter, swirling to thinly cover the pan. Scatter one-third of the chicken, carrot and bean shoots over half the pancake. Top with a couple of sprigs of coriander. Cook for 3-4 minutes or until the pancake is crispy and golden on the bottom side. Fold the pancake over to cover the filling, then slide onto a serving plate and keep warm. Repeat with remaining batter and filling, adding oil each time. Serve with herbs, lettuce and nuoc cham dressing.

Step 6

*NOTES:

Step 7

Instead of the chicken, you could substitute any cooked meats or seafood.