Bánh Xèo

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together the rice flour, cornstarch, all-purpose flour, salt, sugar, and turmeric in a large bowl. Add the coconut milk, water, and green onions and whisk until smooth. Cover and let rest for at least 15 minutes.

Step 2

Heat 4 tablespoons of the oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning occasionally, until golden brown on all sides, 10–15 minutes. Transfer to a paper towel-lined plate.

Step 3

Heat the remaining 2 tablespoons oil in a skillet over medium heat. Add the mushrooms and carrots, season lightly with salt and black pepper, and sauté until the carrots are tender-crisp and the mushrooms are cooked through, 5–7 minutes. Return the tofu to the pan and cook for 1 minute more. Set aside.

Step 4

To prepare the dipping sauce, combine the vegan fish sauce and sugar in a small bowl and stir until the sugar dissolves. Add the garlic, lime juice, water, and chili, if using. Stir well and set aside.

Step 5

Heat a lightly oiled nonstick skillet or wok over medium heat. Pour in enough batter to form a thin, even crêpe, swirling the pan to coat the surface. Cook for 2 minutes.

Step 6

Arrange a portion of the tofu, mushrooms, carrots, and mung bean sprouts over one half of the crêpe. Continue cooking, uncovered, until the underside is crisp and golden brown, 3–5 minutes.

Step 7

Fold the crêpe over the filling and transfer to a serving plate. Repeat with the remaining batter and filling.

Step 8

Serve immediately. Wrap pieces of bánh xèo in lettuce leaves with Thai basil and dip into the sauce