Crispy turmeric pancakes with prawns and pork (Bánh xèo)

1. Mix the rice flour with the turmeric and salt, then add the coconut milk and water and whisk to a smooth, thin batter; stir in the sliced spring onions and rest for 30 minutes.

2. Cut the pork belly into thin strips, peel the prawns and thinly slice the onion.

3. Heat 1 tsp oil in a 24 cm frying pan until very hot and fry a few pork strips, prawns and onion slices for 1 minute.

4. Pour in a small ladle of batter and tilt the pan to spread it thinly (it sizzles – that's what the name means); put a handful of bean sprouts on one half, cover and cook for 2 minutes.

5. Uncover and cook for another 3-4 minutes until the edge is crisp and golden; fold in half and slide out. Cook the rest the same way.

6. Mix the fish sauce with the sugar, lime juice, 4 tbsp water, crushed garlic and chilli; break the pancake into pieces, wrap in lettuce and herbs and dip in the sauce.

Tip: The name imitates the sizzling sound the batter makes in the hot pan. The secret to crispness is a hot pan, a very thin batter and patience – don't take it out until the edge is crunchy.