Banh xeo

Put the rice flour, turmeric, salt and water in a large bowl and beat with a whisk until smooth.

Cover with cling film and leave for 1 hour outside the refrigerator.

Meanwhile, squeeze out the lime and put the juice in a bowl. Stir with the palmsugar and fish sauce into a dipping sauce.

Remove the leaves from the head of lettuce. Wash and dry them in the salad spinner.

Pick the leaves of the mint, cut the coriander roughly and the spring onion in thin rings.

Stir the batter well. Heat a frying pan with non-stick coating on high heat.

Heat the coconut oil in the hot pan and put in a soup ladle batter. Move the pan so that the batter spreads over the entire pan.

Fry the flange for 3 minutes on medium heat. Shake regularly. Turn around and bake for another 2 minutes.

Remove the flange from the pan. Spread some bean sprouts, spring onions and shrimp over half of the flange and fold double.

Make another 5-7 pancakes.

Meanwhile divide the lettuce leaves over a large dish. Cut the flange into pieces and place on the lettuce leaves. Divide the fresh mint and coriander over it and serve with the dipping sauce.