OK, so this hasn’t actually been half-eaten. But I had to post something. I finally got around to making banh xeo – crispy Vietnamese crepes – my favourite Vietnamese dish. The first few were a bit disappointing, being a bit soft, but once I thinned the batter out, added a little more oil, and let the frypan superheat, we were in business! The filling in this one was mushrooms, beanshoots, mung beans and tofu (for the vegetarian guests) but the standard filling is whole (de-headed) river prawns, sliced belly pork, bean shoots and mung beans. My mum would be proud. And a bit jealous (she hasn’t quite figured out the crispy thing).