Bánh xèo

Method

1. Rinse 20 g of split mung beans until the water runs clear, then soak in warm water for 1 hour. Drain and steam over simmering water for 15 minutes, until a bean crushes easily between your fingers but still holds its shape. Set aside.
2. Whisk 75 g of rice flour, 1 tbsp of cornflour, 0.5 tsp of ground turmeric and 0.25 tsp of fine salt in a bowl, then pour in 80 ml of coconut milk and 130 ml of cold water, whisking to a lump-free batter the consistency of single cream. Stir in 1 thinly sliced spring onion and leave to rest for 30 minutes so the flour hydrates; stir again just before frying, as it settles.
3. Make the nuoc cham: stir 1.5 tsp of caster sugar into 2 tbsp of warm water until dissolved, then add 1 tbsp of fish sauce, 1 tbsp of lime juice, 1 clove of minced garlic and 0.5 sliced red chilli. Taste — it should be sharp, salty and lightly sweet — and set aside in a small dipping bowl.
4. Set a 20 cm non-stick or well-seasoned cast-iron pan over medium-high heat with 1 tsp of the oil. Fry 50 g of thinly sliced pork belly for about 3 minutes until the edges are browned and some fat has rendered, then add 3 prawns and 1 sliced shallot and cook 2 minutes more, until the prawns are just pink. Tip onto a plate and divide into two portions. Wipe the pan clean.