Crêpe vietnamienne (Bánh Xèo)

Make the batter

In a large bowl, whisk the rice flour, cornstarch, turmeric, salt and baking soda together. Pour in the water and coconut milk, whisking until completely smooth with no lumps — it should be as thin as heavy cream. Stir in the scallions, cover, and let the batter rest at room temperature for at least 30 minutes; this relaxes the starch so the crepes cook up thin and crisp instead of gummy.

• 200 g rice flour
• 30 g cornstarch or tapioca starch
• 1 tsp turmeric powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 400 ml water
• 200 ml coconut milk
• 3 scallions

✅ C'est prêt quand : the batter is smooth, lump-free and has rested at least 30 minutes

Mix the dipping sauce

In a small bowl, stir the fish sauce, lime juice, sugar and warm water together until the sugar dissolves. Add the garlic and chili. Taste it — a good nuoc cham tastes sweet, sour and salty all at once, with just enough heat to notice.

• 60 ml fish sauce
• 60 ml lime juice
• 50 g sugar
• 120 ml warm water
• 1 clove garlic, minced
• 1 red chili, sliced

✅ C'est prêt quand : the sauce tastes balanced between sweet, sour, salty and spicy

Cook the filling

Heat 1 tablespoon of the oil in a skillet over medium-high heat, about 180°C (350°F). Add the pork belly and cook, stirring often, for 3–4 minutes until lightly golden and cooked through. Add the shrimp, fish sauce and black pepper, and cook 2 minutes more until the shrimp turn pink and opaque. Scoop everything out and set aside.

• 1 tbsp vegetable oil
• 200 g pork belly
• 200 g shrimp
• 1 tsp fish sauce
• 1/4 tsp black pepper

✅ C'est prêt quand : the pork has no pink left and the shrimp are opaque pink and firm

Pour and fill the crepe

Heat a 24 cm (10 inch) nonstick or well-seasoned skillet over high heat until a drop of water sizzles instantly, then swirl in about 1 teaspoon oil. Ladle in roughly 100 ml of batter, tilting and swirling the pan right away so it spreads thin and even — this is the trick that gives bánh xèo its lacy, crisp edge, so work fast before the batter sets. Scatter a little onion, some of the cooked pork and shrimp, and a handful of bean sprouts over one half of the crepe.

• to taste vegetable oil, remaining
• 1 small onion
• 200 g bean sprouts

✅ C'est prêt quand : the batter has spread into one thin, even layer and the filling is scattered over half of it

Crisp and fold

Let the crepe cook undisturbed over high heat for 2–3 minutes, without flipping, until the edges turn deeply golden, lacy and lift away from the pan on their own. Fold it in half over the filling with a spatula, press down lightly, and cook 1 more minute per side so the fold crisps too. Slide it onto a plate and repeat with the remaining batter and filling.

✅ C'est prêt quand : the edges are crisp, golden and lacy, and the crepe releases easily without sticking

Wrap and serve

To eat, tear off a piece of crepe with the filling inside, wrap it in a lettuce leaf with a few herb leaves, and dip into the nuoc cham. Serve right away while the crepes are still crackling hot.

• 1 head lettuce
• 1 large handful mixed fresh herbs