Banh xeo (crispy pancakes)

Step 1

To make the nuoc cham, combine fish sauce, lime juice, water, sugar, chilli and garlic in a small bowl. Stir until sugar dissolves.

Step 2

Stir the combined flour, coconut milk, water, turmeric, sugar and salt in a medium bowl. Season with white pepper. Cover and place in the fridge for 1 hour or overnight to rest.

Step 3

Heat a 20cm (base measurement) non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Stir-fry the onion and pork for 5 minutes or until golden. Transfer to a plate. Wipe the pan clean.

Step 4

Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold over to enclose. Transfer to a plate and cover with foil. Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with lettuce and mint.