Banh Xeo

Whisk the rice flour, coconut milk, turmeric, a pinch of salt and 200ml water into a thin batter. Rest for 20 minutes.

Thinly slice the pork belly. Fry in a little oil in a hot pan until browned, then add the prawns and cook until pink. Push to one side.

Pour a ladle of batter into the pan, swirling to form a thin crepe, and cook until the edges crisp.

Scatter beansprouts and spring onions over one half, cover and steam for 1-2 minutes.

Fold the crepe in half over the filling and slide onto a plate. Repeat with the rest of the batter.

Serve with lettuce leaves and herbs to wrap, and a nuoc cham dipping sauce.