Bánh Xèo Batter

In a large mixing bowl, combine the rice flour, cornstarch, turmeric, and salt. Whisk together the dry ingredients first so the turmeric is evenly distributed — it tends to clump and will cause yellow streaks in the finished crepe if not fully dispersed in the flour before liquid is added. Pour in the coconut milk while whisking, then add the cold water in a steady stream, continuing to whisk until completely smooth and lump-free. The batter should be very thin — thinner than pancake batter, closer to the consistency of heavy cream. The turmeric will dye the batter a vivid golden-yellow. Rest the batter for at least 30 minutes to allow the rice flour to fully hydrate and the starches to relax.

After the 30-minute rest, stir the sliced spring onions into the batter. The rested batter will have settled slightly with a thin waterier layer on top — stir it back together before stirring in the scallions. The spring onions are added to the batter rather than the filling so that they get lightly crisped by the pan heat during cooking, adding a gentle allium sweetness and a faint char to the crepe itself. Stir just before pouring each crepe, as the scallions and starch will continue to settle.

Heat a 28 cm non-stick frying pan over high heat until smoking hot — this is not negotiable. Add the oil and swirl to coat. Pour in one ladleful (about 80–100 ml) of batter, immediately lifting the pan and tilting in a circular motion so the batter spreads thinly across the entire surface, almost like making a crepe. The batter should sizzle explosively the instant it hits the pan — the Vietnamese name bánh xèo literally refers to that sizzling sound. Reduce heat to medium and add the filling (shrimp, pork, bean sprouts) to one half of the crepe. Cover with a lid and cook for 2–3 minutes until the edges of the crepe are golden and lifting away from the pan spontaneously, then uncover and cook for 1 more minute to crisp the edges fully. Fold the unfilled half over the filled half and slide onto a plate.

Serve each bánh xèo immediately as it comes from the pan. In the traditional Southern Vietnamese style, the diner tears off pieces of the crisp crepe, wraps each piece in a large lettuce leaf with fresh herbs (mint, perilla, Vietnamese coriander) and rolls the whole thing into a bundle to dip into nước chấm. The contrast between the crisp, hot crepe and the cool, fresh herbs wrapped around it is the defining pleasure of the dish. The crepe will soften within 2 minutes of folding — bánh xèo cannot be held; it must be eaten the moment it is made.