Khanom Bueang Yuan

Khanom bueang yuan — literally 'Vietnamese-style crispy pancake' — is Thailand's modern-fusion take on the Vietnamese bánh xèo, popular in Bangkok street markets and now elevated in Thai fusion restaurants. A paper-thin turmeric-tinted rice flour batter is cooked to a crisp shell and folded around sweet coconut cream and bean sprouts, bridging savoury and sweet in one bite.

Serves: 4

Ingredients

Crepe Batter

• 200g (1⅔ cups) rice flour
• 50g (⅓ cup) cornstarch
• 1 tsp ground turmeric
• ½ tsp salt
• 400ml (1⅔ cups) coconut milk
• 100ml (⅓ cup) sparkling water

Filling

• 200ml (¾ cup) coconut cream
• 2 tbsp palm sugar or brown sugar
• ½ tsp salt
• 100g (3.5 oz) bean sprouts, blanched briefly
• 3 spring onions, sliced
• 2 tbsp fried shallots
• Fresh mint leaves
• Sriracha or sweet chilli sauce, to serve

Instructions

1. Make the filling: gently heat coconut cream with palm sugar and salt until sugar dissolves and cream thickens slightly, about 4 minutes. Remove from heat.
2. Whisk together rice flour, cornstarch, turmeric, salt, coconut milk, and sparkling water until completely smooth. Rest 20 minutes.
3. Heat a non-stick frying pan over high heat. Brush with a thin film of oil. Pour 3–4 tbsp batter and swirl immediately to a very thin round about 20 cm (8 inches) in diameter.
4. Cook until the edges lift and the bottom is crisp and golden, about 2–3 minutes. Do not flip.
5. Spoon coconut cream filling across one half. Top with bean sprouts, spring onion, and fried shallots.
6. Fold the unfilled half over and slide onto a plate. Top with fresh mint. Serve with sriracha or sweet chilli sauce.

Cook's Notes: The batter must be very thin — use a ladle and swirl fast. High heat and a hot pan are essential for the characteristic crunch. The sparkling water helps create an airy, crisp shell. Eat immediately; they soften quickly.