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Thuy Pham serves up her delicious bánh xèo recipe, a crispy Vietnamese pancake made with a coconut milk-based batter that's infused with morsels of pork belly and prawn. The pancakes are filled with chayote (AKA pear squash), beansprouts and carrots for crunch, and should be eaten the Vietnamese way – wrapped in lettuce leaves with plenty of fresh herbs and cucumber.
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