These crackly, turmeric-gold pancakes are everything a great bánh xèo should be — thin, lacy edges gone deeply crisp, with a filling of golden pan-seared tofu, savory shiitake mushrooms, and crunchy bean sprouts tucked into every fold. The rice flour and coconut milk batter cooks up impossibly thin, so each pancake shatters slightly at the edges while staying tender in the center. Piled onto butter lettuce with fresh mint and cilantro, then dipped into a bright, tangy lime sauce, it's the kind of hands-on, wrap-your-own dinner that turns into a whole table event. Every component here, from the tofu to the herbs to the dipping sauce, keeps this dish squarely at home on a vegetarian table. It's a satisfying centerpiece that doesn't skimp on texture or flavor, and it comes together with straightforward pantry staples and fresh produce. Whether you're new to bánh xèo or already a fan, this version delivers the same crisp, savory payoff in a fully plant-forward package.
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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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