GF vegan crispy Vietnamese pancake Bánh Xèo
Ingredients
- For the pancake
- 250 grams white rice flour
- 50 grams glutinous rice flour
- 400 milliliters coconut cream
- 3/4 cup filtered water
- 2 teaspoons ground turmeric
- 1 teaspoon salt
- 1 teaspoon vegetable stock powder (see note)
- 1 brown onion, finely sliced
- 100 grams baked tofu cubes
- 2 carrots, julienned
- 2 cos lettuce
- Mint, to serve
- For the dressing
- 1 lemon, juiced
- 1 lime, juiced
- 1 tablespoon gluten-free soy sauce
- 1 teaspoon coconut sugar
- 1 teaspoon rice wine vinegar
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