Behind every great bánh xèo there’s a great chef. And behind every great working-parent-chef there’s a hungry toddler. Chef-restaurateur Jerry Mai of Melbourne’s Annam, Pho Nom and Bia Hoi shows how to make the savoury Vietnamese pancake, with the help of a little sous chef.
Start this recipe 2-3 hours ahead to allow the batter to rest.
350 gm rice flour
125 ml coconut cream
600 ml water
1 egg
Pinch of salt
1 tbsp neutral-flavoured oil, such as vegetable or grapesseed oil
To serve: Coral lettuce, mustard leaves, lemon balm, Vietnamese mint, crab claw herb
Nước chấm (fish sauce for dipping)
145 white sugar
200 ml hot water
150 ml fish sauce (preferably nước mắm nhĩ, also known as first press fish sauce)
100 ml white vinegar
Chopped chillies and finely chopped garlic, to finish
Fillings
Neutral-flavoured oil, such as vegetable or grapesseed oil
Pork belly, boiled for 45 mins, cooled and thinly sliced into 3cm pieces
Cooked prawns, peeled and sliced lengthways
Bean sprouts, washed and dried
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