Thuy Diem Pham’s joy pancake (bánh khoái) recipe

Bánh khoái, literally “delight” or “joy” cake, is a crisp, savoury pancake from Hue in Vietnam’s central region. Thuy Diem Pham keeps the dish’s joyful texture and bold flavours while swapping the usual rich hoisin dipping sauce for a lighter sesame nước chấm, and uses ingredients that are easier to find.

The batter is whisked from rice flour, plain flour, turmeric, coconut cream and beaten egg, then cooked in a 20cm pan with a little oil. After pouring the batter and a drizzle of egg, add prawns, spring onion and beansprouts, cook until the base is crisp and golden, fold the pancake and repeat to make four. Prawns can be replaced with smoked or marinated tofu for a vegetarian option, and the finished pancakes are garnished with crispy fried shallots.

Serve with slices of pineapple and star fruit or green mango, plus lettuce and herbs such as Thai basil and purple perilla. Wrap pieces of pancake in lettuce with the herbs and fruit, dip into the sesame nước chấm and enjoy every joyful bite.

Vietnam, Hue

bánh khoái, hue, vietnam, nước chấm, rice flour, coconut cream, prawns, smoked tofu, fried shallots, thai basil