How this dish become known as 'Banh Xeo' is simple. 'Banh' is 'cake' in Vietnamese, and 'Xeo' is the sizzling sound made when the rice batter is poured into the hot pan.
100g rice flour
1 teaspoon turmeric powder
300ml coconut milk
300g prawns, cooked and peeled
200g chicken breast, cooked and shredded
200g beansprouts, cleaned
Oil for greasing
5g lettuce leaves
2-3 sprigs basil
2-3 sprigs mint
Combine the rice flour, turmeric and coconut milk in a mixing bowl. Stir to mix well.
Grease a pan and place over a medium flame. Pour in one scoop of the rice flour mixture. Swirl until a circle of batter is formed.
Add prawn, chicken and beansprouts on one side of the pancake. Cook over a low flame until the batter becomes golden brown and crispy. Flip the other half over to form a half-circle pancake. Serve with lettuce, basil and mint, and Fish Dipping Sauce.
A great wine to pair would be P. ANHENSER WEISSER Burgunder. Off dry wine is made from the family of Riesling grape variety. Fruity, with a hint of sweetness on the finish.