Crispy Mekong-Style Bánh Xèo with Mung Beans and Coconut Cream

Method

1. Rinse the mung beans and soak them in plenty of cold water for 2 h. Meanwhile make the batter base: whisk the rice flour, cornstarch, turmeric and salt, then whisk in the coconut cream and cold water until smooth. Stir in the sliced spring onions, cover and refrigerate. A long rest lets the rice flour hydrate evenly, giving a more uniform, crisper crêpe. Don't add the sparkling water yet.

   Add in this stepSplit hulled yellow mung beans 40 gRice flour (not glutinous) 120 gCornstarch (cornflour) 15 gGround turmeric ½ tspSalt (for the batter) 2 pinchThick coconut cream 80 mlCold water (for the batter) 120 mlSpring onions (scallions) 2

2. Drain the mung beans, spread them in a heatproof dish and steam over boiling water on medium-high heat for 12 min, until they crush easily between your fingers but still hold their shape. Let them cool uncovered so the surface dries slightly.

   medium-high heat

3. Make the coconut nước chấm: dissolve the sugar in the coconut water, then add the fish sauce, lime juice, finely minced garlic and sliced chillies. Cut the carrot into very fine 3 cm shreds and drop them in for crunch and colour.

   Add in this stepCoconut water (for the dipping sauce) 90 mlSugar (for the dipping sauce) 1½ tbspFish sauce (for the dipping sauce) 2 tbspFresh lime juice 2 tbspGarlic cloves (for the dipping sauce) 1Bird's eye chillies 1Carrot 25 g

4. Cut the pork belly into slices 3 mm thick and 4 cm long and toss with the minced garlic, fish sauce and pepper. Peel and devein the shrimp and halve them lengthwise; thinly slice the onion. Heat a 24 cm pan on medium-high heat with some of the oil and fry the pork for 4 min, until the fat is golden and the meat cooked through, then add the shrimp and onion for the last minute, until the shrimp turn pink. Set aside.

   Add in this stepPork belly 120 gGarlic cloves (for the filling) 2Fish sauce (for the filling) 1 tspGround black pepper ¼ tspRaw shrimp (peeled weight) 120 gOnion ½Neutral oil ¾ tbsp

   medium-high heat

5. Just before cooking, gently stir the cold sparkling water into the batter; the bubbles make the crêpes lighter and extra crisp. Make 4 crêpes: heat a 26 cm non-stick pan on medium-high heat with about 1 teaspoon of oil until shimmering. Add one portion of filling and mung beans, pour in a ladle of batter and swirl at once, then tilt the pan and pour the excess back into the bowl so only a thin, lacy layer remains. Add sprouts to one half, cover and cook for 2 min. Uncover, drizzle oil around the edge, lower to medium heat and cook for 3 min 30 sec, until deep golden and crackling. Fold and serve. Stand back when the batter hits the oil, as it spits.

   Add in this stepCold sparkling water 100 mlNeutral oil 2¾ tbspMung bean sprouts 100 g

   medium-high heat→medium heat

6. Serve at once with the lettuce, mint, perilla and Vietnamese coriander. Wrap pieces of crêpe in lettuce with a few herbs and dip them into the coconut nước chấm.

   Add in this stepSoft lettuce leaves 120 gFresh mint 10 gPerilla leaves 8Vietnamese coriander (rau răm) 10 g