These crispy, turmeric-gold pancakes get their signature sizzle and shatter from a rice flour and cornstarch batter, made rich and slightly sweet with full-fat coconut milk. Inside, golden pan-seared tofu and browned shiitake mushrooms mingle with crisp bean sprouts and a savory hit of tamari, giving every bite a satisfying contrast of textures. The whole platter comes together as an interactive wrap-and-dip situation: tear off pieces of pancake, bundle them into butter lettuce with fresh mint and cilantro, and dunk into a bright, garlicky lime dipping sauce. It's the kind of centerpiece that looks impressive but is genuinely simple to pull off once the batter's rested and your fillings are prepped. This one's a great fit for a dairy free table, delivering all the crunch, color, and flavor of classic bánh xèo without missing a beat.
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Whisk together the rice flour, cornstarch, turmeric, and salt in a large bowl. Pour in the coconut milk and water and whisk until smooth with no lumps. Stir in the sliced scallion greens. Let the batter rest for 15 minutes so the rice flour fully hydrates — it should be thin and pourable, similar in consistency to heavy cream.
While the batter rests, stir together the lime juice, vegan fish sauce, water, and sugar in a small bowl until the sugar dissolves. Stir in the sliced chili and minced garlic. Set the dipping sauce aside.
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