Banh Xeo

Ingredients:

1 cup rice flour
1 tablespoon cornstarch
1/2 teaspoon turmeric
3/4 cup coconut milk
1 cup water
a pinch of salt
1 green onion, chopped

3 tablespoons soy sauce
1 tablespoon vegan fish/oyster sauce
3 tablespoons rice syrup
juice of 1 lime
1 clove garlic
sriracha, to taste

oil
shallot
shittake mushrooms, sliced
baby asparagus, cut into 2 inch pieces

alfalfa sprouts
red bell pepper, thinly sliced
cucumber, thinly sliced
daikon radish, thinly sliced
mint leaves
cilantro leaves
green onion, chopped
thai basil leaves

Combine all the crepe ingredients and set aside for half an hour.

Combine sauce ingredients and set aside.

Stir fry shallot, mushrooms, and asparagus in the oil and set aside.

On a girdle or frying pan, cook the crepe batter until lightly browned and transfer to a serving plate. Top with the mushroom mixture, remaining veggies and herbs, and the dipping sauce. Serve immediately.