Artist Statement

What do we have here?
Vietnamese savoury pancakes (bánh xèo), which have always been my favourite childhood dish. The best way to serve bánh xèo is hot off the skillet. Inside the pancake are onions, thinly sliced pork belly, prawns, mung bean and bean sprouts. We like to eat it wrapped in lettuce, dipped in a sweet, tangy fish sauce and topped with fresh herbs.

What are your fondest memories of the dish?
Growing up, if we woke up to a pot of pancake batter resting on the kitchen bench, it was going to be a good day. My favourite part of the dish is the crispy edges. When there was no filling left, my mum would make pancakes with just the onion and batter - it was basically like eating a whole pancake of crispy edges.