Bánh Xèo (Vietnamese Sizzling Crêpes)

Method

1. 1Make the batter and nước chấm. Whisk together the rice flour, cornstarch, turmeric, and salt. Gradually add the cold water, coconut milk, and beer or sparkling water, whisking until completely smooth with no lumps. The batter should be thin — slightly thicker than milk but much thinner than pancake batter. Rest for at least 30 minutes (overnight in the fridge is better — the crêpes will be crispier). Make the dipping sauce: mix fish sauce, lime juice, sugar, 4 tablespoons of warm water, garlic, and chilli. Taste — it should balance salty, sour, and sweet. Add the spring onions to the batter only just before cooking.
2. 2Prepare the fillings. Bring a small pot of water to the boil. Blanch the pork belly slices for 5 minutes, then drain and pat dry. Slice thinly. Season the shrimp with a pinch of salt and pepper. Prepare the bean sprouts, herbs, and lettuce. Have everything ready beside the stove before you start frying — once you begin, it moves quickly.
3. 3Fry the crêpes. Heat a 26 to 28 cm non-stick pan over high heat. Add 1 tablespoon of oil and heat until shimmering. Add a few pork belly slices and several shrimp to one side of the pan. Sauté for 1 minute until the pork colors and the shrimp turns pink. Give the batter a good stir (the starch settles). Pour enough batter to just barely coat the base of the pan — about 80 to 100 ml — and immediately swirl to spread thinly. You must hear the loud sizzling (xèo) when the batter hits the pan. If it is silent, the pan is not hot enough.
4. 4Crisp and fold. Scatter bean sprouts over one half of the crêpe. Cover with a lid for 2 minutes to steam the filling through. Remove the lid. Cook uncovered over high heat for another 3 to 4 minutes until the edges are golden and starting to lift from the pan. The crêpe is ready when it slides easily when you shake the pan. Fold in half over the bean sprouts and slide onto a plate. Serve immediately — crêpes soften within a few minutes of coming off the heat.
5. 5Eat and wrap. To eat: tear off a piece of crêpe with filling, place on a large lettuce leaf, add a few mint and cilantro leaves, roll into a loose bundle, and dip into the nước chấm. The contrast of hot crispy crêpe, cool fresh herbs, and sharp, bright dipping sauce is the point of the dish. Make the crêpes to order — do not attempt to make them all ahead.