Banh Xeo

A sizzling crispy Vietnamese crepe made with turmeric rice batter, filled with prawns, pork and bean sprouts.

Banh xeo — sizzling cake — gets its name from the sound the rice batter makes when it hits the hot, oiled pan: a dramatic xeo. The crepe originated in central Vietnam and is particularly associated with the south, where Mekong Delta seafood and vegetables make the filling extraordinary. The turmeric colouring the batter yellow is both flavour and tradition — associated with good health and prosperity. The key to eating banh xeo is the wrap — pieces of crepe are torn off and wrapped in mustard leaves or lettuce with fresh herbs before dipping in nuoc cham. This wrapping technique distributes the flavours and textures across every bite.

The pan must be very hot and well oiled for the crepe to crisp properly. The sizzling sound when you pour the batter is how the dish got its name. Wrap pieces in mustard leaf to eat.