Ingredients:
- brown rice flour - 1.3333334 cups
- brown sugar - 0.5 tablespoon
- carrot - 1 large
- cayenne - 1 pinch
- coconut milk - 1.75 cups
- daikon radish - 1 medium
- egg - 1
- enoki mushrooms - 1 cup
- basil leaves - 0.6666667 cup
- ginger - 1 inch
- mint leaves - 0.25 cup
- parsley - 1 cup
- garlic - 1 clove
- chili - 1
- chilies - 2
- green onions - 4
- juice of lime - 2
- mung bean sprouts - 1 cup
- chilies - 2
- rice vinegar - 1 tablespoon
- sea salt - 0.5 teaspoon
- sesame oil - 1.5 tablespoons
- sesame oil - 6 servings
- snow peas - 1.5 cups
- tamari sauce - 1 tablespoon
- turmeric - 1 teaspoon
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Ready in: 45 minutes
Servings: 6
Diets: gluten free,dairy free,lacto ovo vegetarian
INSTRUCTIONS
Begin by preparing the pancake batter. Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency. Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce. Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas. Put the herbs in another bowl and have your sprouts ready along with the mushrooms.Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side. Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake. Sprinkle some sauce over top and fold the pancake. Drizzle with more sauce and there you go.