3 small blocs fried tofu (you can use tempeh, smoked tofu, or vegan chick’n)
1 small carrot, cut into thin matchsticks
2 cups mung bean sprouts
2 tsp (10ml) soy sauce
2 tsp (10ml) lime juice
2 tsp (10ml) maple syrup
2 tbsp (30ml) water
optional: finely diced red pepper or sriracha to taste
In a large mixing bowl, whisk together the white rice flour, tapioca starch, salt, and turmeric.
Add the coconut milk and mix using a spoon until it forms a smooth paste. Add the water and whisk until you get a very thin batter. Add the chopped green onions and whisk again. Cover and set aside.
Heat the tablespoon of oil in a non-stick skillet. Once hot, add the mushrooms and sautée for about 5 minutes.
Cut the tofu into thin strips and add it to the skillet with the carrots. Sautée for another 5 minutes, you still want the carrots to be slightly crunchy. Remove from heat and cover to keep warm.
To make the Bánh Xèo: heat a teaspoon of oil in a non-stick skillet over low-medium heat. Once hot, use a kitchen paper towel to remove excess oil. Pour about 1/4 cup (or less if using a small skillet) of the batter in the skillet and tilt to spread it into a very thin even layer. If using, sprinkle about 1 tbsp of cooked mung beans on top of the crepe.
Cover with a lid and cook for about 3 minutes. Remove the lid, arrange about 1/4 cup of sautéed mushrooms, tofu and carrots on half of the crepe. Top with some mung bean sprouts and cook uncovered for another 3-5 minutes, or until the crepe is golden brown and crispy.
Fold the Bánh Xèo in half and transfer to a serving plate. Repeat with the remaining batter and vegetables.
Serve the Bánh Xèo warm with the dipping sauce and fresh herbs on the side!