Vietnamese Pancakes recipe | PCC Community Markets

Ingredients

• 2/3 cup rice flour
• 3 green onions, thinly sliced
• 1/2 teaspoon turmeric
• 3/4 cup coconut milk
• 3/4 cup plus 3 tablespoons water, divided
• 1 tablespoon sesame oil
• 1/2 red onion, thinly sliced
• 1 clove garlic, minced
• 1 large or 2 small carrots, peeled and grated
• 1 large baby bok choy, thinly sliced
• 1/2 pound asparagus, trimmed and sliced into 1/2-inch pieces
• 1 teaspoon minced ginger
• 1/4 cup lime juice
• 2 tablespoons tamari
• 2 teaspoons sugar
• 1/2 to 1 teaspoon red chili sauce
• 3 to 5 large green leaf lettuce leaves, torn into large pieces
• 1/4 cup fresh herbs (basil, mint or cilantro)