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Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bnh Xo)


Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bnh Xo) Recipe

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