Banh xeo means "sizzling cake", named for the sound the batter makes when it hits a hot pan. The result is a shatteringly crisp, turmeric-golden pancake folded over juicy pork, prawns and bean sprouts.
The best part is how you eat it: tear off a piece, wrap it in a lettuce leaf with a handful of mint and coriander, and dunk the lot in nuoc cham. Crunchy, fresh, salty and bright all at once.
The batter is just rice flour, coconut milk and turmeric — no eggs, no fuss. Once you've made the first pancake and got your pan heat sorted, the rest come out perfectly every time.
