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

Ingredients

• brown rice flour - 1.3333334 cups

  1 1/3 cups brown rice flour

• brown sugar - 0.5 tablespoon

  1/2 tablespoon brown sugar

• carrot - 1 large

  1 large carrot, scrubbed and grated

• cayenne - 1 pinch

  pinch of cayenne

• coconut milk - 1.75 cups

  1 3/4 cups of coconut milk + water if needed

• daikon radish - 1 medium

  1 medium daikon radish, scrubbed and grated

• egg - 1

  1 egg, beaten

• enoki mushrooms - 1 cup

  1 cup enoki mushrooms, trimmed

• basil leaves - 0.6666667 cup

  2/3 cup fresh basil leaves, roughly chopped

• ginger - 1 inch

  1-inch piece fresh ginger, grated

• mint leaves - 0.25 cup

  1/4 cup fresh mint leaves, trimmed and roughly chopped

• parsley - 1 cup

  1 cup fresh parsley or cilantro, roughly chopped

• garlic - 1 clove

  1 clove garlic, crushed

• chili - 1

  1 fresh green chili, seeded and minced

• chilies - 2

  2 fresh green chilies, seeded and sliced into small strips

• green onions - 4

  4 green onions, washed and cut on an angle

• juice of lime - 2

  juice from 2 limes

• mung bean sprouts - 1 cup

  1 cup mung bean sprouts (see note below)

• chilies - 2

  2 fresh red chilies, seeded and minced

• rice vinegar - 1 tablespoon

  1 tablespoon rice vinegar

• sea salt - 0.5 teaspoon

  1/2 teaspoon sea salt

• sesame oil - 1.5 tablespoons

  1 1/2 tablespoons toasted sesame oil

• sesame oil - 6 servings

  sesame oil for frying

• snow peas - 1.5 cups

  1 1/2 cups snow peas, sliced into small strips

• tamari sauce - 1 tablespoon

  1 tablespoon tamari sauce

• turmeric - 1 teaspoon

  1 teaspoon turmeric