In a large mixing bowl, make the banh xeo pancake batter by combining the flours, turmeric, ½ tsp salt, and coconut milk until smooth, ensuring there are no lumps of flour. Set aside to rest; if you’re in a warm climate or your kitchen is warm, rest in the fridge.

Make the nuoc cham dipping sauce by stirring the garlic, chillies, fish sauce, and sugar in a small bowl and setting aside so that the flavours meld together.

Prepare the banh xeo filling by frying the shallots in the neutral cooking oil in a frying pan until translucent, then add the minced pork, drained dried shrimps, salt, pepper, and star anise, and blanched bean sprouts, and fry until the mince is cooked. Try the mixture and adjust seasoning to your taste.

To make the banh xeo, heat a tablespoon of neutral cooking oil in a heavy frying pan with a flat 20cm-wide base. Test if the oil is hot enough by dropping a little batter in; if it sizzles it’s ready. Scoop out the fried batter.

Use a ladle to pour a layer of batter into the pan so the base is completely covered, sprinkle a teaspoon of scallions across the pancake, and cover the pan with a lid, to let batter cook for a couple of minutes.

Remove the lid, scoop a quarter of the minced pork mixture onto half the crepe, then when you see the edges starting to brown, gently run a spatula, turner or fish slice beneath the edge of the pancake to ensure it’s not stuck, fold one half of the pancake over the half with filling, then slide the banh xeo onto one half of a large plate. And repeat.

Garnish the plates with lettuce leaves and fresh fragrant herbs, such as mint, basil and coriander, and serve with the dipping sauce, provided to guests in individual dishes.

To eat, slice the banh xeo into pieces, lay a lettuce leaf in the palm of your hand, pop some springs of fresh herbs on the leaf, along with a piece of banh xeo (use hands of chopsticks), roll it up into a packet and dunk it into the dipping sauce.