Banh Xeo
Thought to have been influenced by Indian dosas brought by traders. Different regions make markedly different versions.
Vietnam's sizzling crepe — a crispy turmeric rice flour pancake filled with prawns, pork and bean sprouts, wrapped in lettuce and dipped in nuoc cham.
Ingredients
Method
Mix rice flour, coconut milk and turmeric. Rest 30 minutes.
Heat oil in wide pan until very hot. Add pork and prawns.
Add batter and swirl to coat pan.
Add bean sprouts. Cover 2 minutes.
Uncover and cook until edges are crispy. Fold in half.
Serve with lettuce and nuoc cham dipping sauce.
The pan must be ripping hot — the name means sizzling cake.
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