Step 1

Combine the flour, ¾ cup water, and fish sauce in a medium sized bowl and mix well. Stir in the chives and onion.

Step 2

Heat a large nonstick skillet over medium-high heat. Add 1 or 2 tablespoons of the oil to the hot skillet and swirl it around to coat. Scrape all the chive batter into a mound in the center of the skillet and spread it evenly so that it forms a thin, round pancake, about 11 to 12 inches in diameter. Cook until lightly browned and crisp on the bottom, 3 to 5 minutes. If your skillet is small, divide the batter in half and cook 2 pancakes one, at a time.

Step 3

Shake the skillet to check its crispness. You should be able to hear the crispy pancake swish around in the nonstick pan. Turn the pancake over with a spatula and drizzle the remaining 1 or 2 tablespoons of oil around the edge of the skillet so that it runs under the pancake.buchujeon Cook for 2 to 3 minutes, pressing the pancake down occasionally with the spatula until the other side is crisp. Turn the pancake again and cook for another 2 to 3 minutes, until it’s crisp on both sides.

Step 4

Turn it over one more time and then slide it onto a plate. Serve right away. Or, to serve in a lunchbox, cool for 5 minutes and cut into bite-size pieces.