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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