Servings: 4

Nuoc Mam Sauce: subheading: Nuoc Mam Sauce:
¼ cup warm water ¼ cup warm water
1 tbsp caster sugar 1 tbsp caster sugar
juice 1-2 limes juice 1 to 2 limes
¼ cup fish sauce ¼ cup fish sauce
2 cloves garlic, finely chopped 2 cloves garlic, finely chopped
2-3 Birdseye chillies, finely sliced 2 to 3 Birdseye chillies, finely sliced
Banh Xeo: subheading: Banh Xeo:
1 cup rice flour 1 cup rice flour
2 tbsp cornflour 2 tbsp cornflour
2 tsp turmeric 2 tsp turmeric
1 tsp sugar 1 tsp sugar
½ tsp salt ½ tsp salt
2 spring onion, finely sliced 2 spring onion, finely sliced
400ml can coconut milk 400ml can coconut milk
1 cup cold water 1 cup cold water
500g boneless pork belly, thinly sliced 500g boneless pork belly, thinly sliced
300g raw tiger prawns, peeled and chopped 300g raw tiger prawns, peeled and chopped
1 large brown onion, thinly sliced 1 large brown onion, thinly sliced
2 tbsp fish sauce 2 tbsp fish sauce
2 tsp ground white pepper 2 tsp ground white pepper
salt salt
peanut oil peanut oil
2-3 cups bean sprouts 2 to 3 cups bean sprouts
To serve: subheading: To serve:
½ pineapple, peeled and thinly sliced ½ pineapple, peeled and thinly sliced
lettuce leaves lettuce leaves
½ bunch Vietnamese mint, leaves picked ½ bunch Vietnamese mint, leaves picked
½ bunch coriander, leaves picked ½ bunch coriander, leaves picked
½ bunch mint, leaved picked ½ bunch mint, leaved picked

For the Nuoc Mam Sauce, mix water and sugar in a medium bowl until sugar has dissolved. Add juice of 1 lime, ¾ of the fish sauce, garlic and chillies. Taste and adjust with remaining ingredients until sauce is balanced. It should be sweet, sour, salty with a kick of chilli. Set aside.
For the Banh Xeo, place flour, cornflour, turmeric, sugar, spring onions and salt into a large mixing bowl. Whisk coconut milk and water together. Add to the dry ingredients, whisking until a smooth batter forms. Set aside for 10 minutes for batter to develop.
Place pork belly, prawns, onion, fish sauce, 2 tablespoons peanut oil, salt and pepper into a bowl and toss together.
Heat a large wok and add 1 tablespoon peanut oil. Once the oil is hot and just before smoking, add pork belly mixture, in batches, and cook, stirring until golden brown, for about 2 to 3 minutes. Remove from wok and set aside on a tray. Wipe out wok.
To cook the pancakes, add 1 tablespoon oil to wok. Whisk batter mixture then when oil is hot, add a ladle of batter and swirl wok to spread the mixture thinly.
Reduce the heat to low and cook until batter is mostly set and golden underneath, about 5 minutes. Sprinkle with ¼ cup bean sprouts and some cooked pork and prawn mixture. Cover with a lid and cook for 1 minute then remove the lid and cook the banh xeo until the outer edge is crispy and lifts off the wok. Carefully lift one side and fold the banh xeo in half. Remove from the wok and transfer to a serving board. Cover loosely with foil to keep warm. Repeat process with remaining batter and filling ingredients. If pancakes start to stick, the wok may need to be cleaned in between or try cooking pancakes in a non-stick frypan.
Serve Banh Xeo with a pile of lettuce, herbs and pineapple and Nuoc Mam dipping sauce.