Bánh Xèo – Turmeric Pancake with Spinach & Mung Bean Filling - Vegan Recipe

Ingredients

• [Pancake (Bánh Xèo) batter mix ]
• 220g rice flour (extra-fine; Erawan brand recommended!)
• 1 tablespoon of tapioca starch
• 2 teaspoons of turmeric powder
• 325ml juice of fresh young coconut
• 200ml coconut milk
• 1/2 teaspoon salt
• 1/3 bunch of spring onion (green part), diced
• 2 tablespoons olive oil
• [Stir-fry filling]
• 100g dried mung beans
• 1 shallot, finely diced
• 1 clove of garlic, finely diced
• 200g baby spinach leaves
• 1 bird's eye chilli, deseeded and diced
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 3 cubes of fermented chilli bean curd
• 1 teaspoon of cornflour (dissolved in 1 tbsp cold water)
• 250g fresh bean shoots
• [Dipping sauce]
• 2 tablespoons light soy sauce (or tamari if gluten free)
• 1 teaspoon apple cider vinegar
• 2 teaspoons sugar
• 1 birds eye chilli, deseeded and finely diced
• [Garnishes & serving bowl]
• 1 head purple oak leaf lettuce
• 1 bunch Vietnamese mint
• 1 bunch mint
• 1 bunch purple perilla leaf