Bánh Xèo

🥘 Ingredients

• rice flour 1 ½ cups
• egg 1
• salt ½ tsp
• ground turmeric 1 tsp
• canned coconut milk 1 ½ cups
• lime juice 2 ½ tbsp
• toasted sesame oil 1 ½ tbsp
• brown sugar 1 tbsp
• rice wine vinegar 1 tbsp
• sweet soy sauce 1 tbsp
• grated fresh ginger 2 tsp
• fresh red chile 1
• garlic 1 clove
• salt 1 ½ tsp
• carrot 1
• daikon radish 1
• green onions 4
• fresh green chile 1
• snow peas 1 ½ cups
• cilantro leaves 1 cup
• Thai basil leaves 0.67 cup
• mint leaves 1 ½ cups
• mung bean sprouts 1 cup
• enoki mushrooms 1 cup
• sunflower oil

Batter

1. 1

   Blend the rice flour , egg , salt and ground turmeric in a large bowl . Slowly add the canned coconut milk , whisking well to avoid any lumps. You want to get a thinnish pancake batter with the consistency of light cream. Add more coconut milk or water, if necessary (you may need to add some more later, when you are cooking the pancakes, because the batter tends to thicken). Set aside to rest.

Sauce

1. 1

   To make the sauce, just whisk together the lime juice , toasted sesame oil , brown sugar , rice wine vinegar , sweet soy sauce , grated fresh ginger , fresh red chile , garlic and salt , adjusting the amount of chile to your liking.

Filling

1. 1

   To make the filling, shred the carrot and daikon radish thinly. Slice the green onions on an angle, and cut the fresh green chile and snow peas into long, thin strips. Pick the cilantro leaves , Thai basil leaves and mint leaves . Set all the prepared vegetables and herbs aside with the mung bean sprouts and enoki mushrooms .

Cooking

1. 1

   When you are ready to serve the pancakes, heat up a large non-stick frying pan that is roughly 9 inches in diameter, making sure it doesn't get extremely hot. Add a tiny amount of sunflower oil .
2. 2

   Pour in about one-quarter of the batter and swirl around to coat the bottom of the pan. The edges of the pancake can be thinner than the center and turn crisp, or it can all have the same thickness like a regular pancake. Once the underside is golden brown, turn the pancake over and cook the other side. Remove from the pan and keep warm while you make the other three pancakes.
3. 3

   Place a warm pancake on each serving plate and pile vegetables and herbs over one half of it. Drizzle the vegetables with some sauce and fold the other half of the pancake over them. Spoon some more sauce on top and serve, with any remaining sauce on the side.