Vietnamese crispy pancakes (banh xeo)

Step 1

Combine rice flour, turmeric, sugar and salt in a large bowl. Whisk in the coconut cream, then stir through the soda water and the white part of the spring onion until combined. Place the batter in the fridge for 30 minutes to thicken slightly.

Step 2

Preheat the oven to 180°C (160°C fan-forced).

Step 3

Bring a large saucepan of water to the boil. Add the chicken and bring water back to the boil. Cover with a tight-fitting lid, then remove from the heat and set aside for 11 minutes or until poached through. Transfer the chicken to a plate and cover loosely with foil. Rest for at least 10 minutes, then shred the chicken.

Step 4

For the nuoc cham, place the chilli and garlic in a mortar and pound with a pestle to form a paste. Transfer to a bowl, add the remaining ingredients and 2 tbs water, and stir until the sugar has dissolved. Season with more fish sauce or lime juice until it hits that sweet spot – which varies from person to person. Set aside.

Step 5

To make the pancakes, swirl 1/2 tsp of the oil around the base of a 26cm frypan and heat until the pan is super hot. Don’t be tempted to add more oil, otherwise the batter won’t adhere to the side of the pan and crisp up. Wipe out any excess oil.

Step 6

Working quickly, place 1 ladle of batter (about 2/3 cup [165ml]) in the pan and swirl pan so the batter goes a little way up the side (the edge of the pancake will be thinner than the middle) Cook for about 3 minutes, then use a spatula to work around the edge and slide the pancake gently onto a baking tray, taking care not to break it. Place in the oven to keep warm and repeat with remaining oil and batter.

Step 7

Arrange the chicken, dark green part of the spring onion, bean shoots, cucumber, chilli, pickled carrot and daikon, and herbs on a serving platter. Serve with pancakes and nuoc cham.