Vietnamese Pancakes with Vegetables Herbs and a Fragrant Dipping Sauce Bánh Xèo

Ingredients

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

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