Name: Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Total time: 45 min
Yield: 6 servings
Ingredients: 1 1/3 cups brown rice flour; 1/2 tablespoon brown sugar; 1 large carrot, scrubbed and grated; pinch of cayenne; 1 3/4 cups of coconut milk + water if needed; 1 medium daikon radish, scrubbed and grated; 1 egg, beaten; 1 cup enoki mushrooms, trimmed; 2/3 cup fresh basil leaves, roughly chopped; 1-inch piece fresh ginger, grated; 1/4 cup fresh mint leaves, trimmed and roughly chopped; 1 cup fresh parsley or cilantro, roughly chopped; 1 clove garlic, crushed; 1 fresh green chili, seeded and minced; 2 fresh green chilies, seeded and sliced into small strips; 4 green onions, washed and cut on an angle; juice from 2 limes; 1 cup mung bean sprouts (see note below); 2 fresh red chilies, seeded and minced; 1 tablespoon rice vinegar; 1/2 teaspoon sea salt; 1 1/2 tablespoons toasted sesame oil; sesame oil for frying; 1 1/2 cups snow peas, sliced into small strips; 1 tablespoon tamari sauce; 1 teaspoon turmeric

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) — Culinse | Culinse