Whisk the rice flour, corn starch, turmeric and salt together.

Gradually add the coconut milk and water, whisking until smooth.

Stir in the sliced spring onions.

Let the batter rest for around 20–30 minutes.

A short resting time helps the flour hydrate and gives you a smoother batter.

Heat a little vegetable oil in a pan.

Add the onion and mushrooms and cook until the mushrooms are tender and lightly browned.

Add the carrot and cook briefly.

Finally, add the bean sprouts and cook for another minute or so.

You want the vegetables cooked but still fresh and slightly crunchy.

Set aside.

This is one of the most important steps.

Use a non-stick or well-seasoned pan and heat it over medium-high heat.

Add a small amount of oil.

Pour in a thin layer of batter and quickly tilt the pan so the batter spreads around the entire surface.

You should hear that lovely “xèo!” sound.

That's the moment you know things are going in the right direction.

Add some of the mushroom and vegetable filling to one side of the pancake.

Cover the pan briefly with a lid to help the filling cook.

Then remove the lid and continue cooking until the bottom becomes golden and crisp.

Don't rush this part.

A slightly longer cooking time over the right heat gives you those wonderfully crisp edges.

Fold the pancake in half and transfer it to a plate.

Repeat with the remaining batter and filling.

Stir until the sugar dissolves.

Taste and adjust the balance to your liking.

Vietnamese dipping sauces are wonderfully flexible. You may prefer yours more sour, sweeter or saltier.