Bánh Xèo

In a small bowl, whisk together fish sauce, lime juice, sugar, water, minced garlic, and red pepper flakes until sugar dissolves. Set aside.

In a medium bowl, whisk together rice flour, turmeric, and salt. Gradually pour in coconut water while whisking to form a smooth, thin batter. Let rest 5 minutes.

Slice onion thinly. If protein is raw, cut into bite-sized pieces. Gather bean sprouts, cucumber, mint, and cilantro near your cooking station.

Heat a nonstick 8–10 inch skillet over medium-high heat. Add 2 tbsp oil and swirl to coat evenly.

Pour 0.5 cup batter into the center of the skillet and immediately tilt and rotate to spread into a thin, even crêpe. Cook 1–2 minutes until the underside is light golden and crispy.

On one half of the crêpe, scatter one-quarter of the protein, one-quarter of the sliced onion, and one-quarter of the bean sprouts in a line.

Cook the filling side 1–2 minutes until the edges are very crispy and golden. Fold the crêpe in half over the filling. Transfer to a serving plate and keep warm.

Repeat steps 4–7 to cook 3 more crêpes, adding 2 tbsp oil to the pan each time.

Arrange each crêpe on a plate with fresh mint, cilantro, and cucumber slices alongside. Serve the dipping sauce in a small bowl on the side for dipping.