Crispy Vietnamese Pancakes (Banh Xeo)

Ingredients

• 7/8 cup rice flour
• 1/2 teaspoon turmeric
• 1/4 teaspoon sea salt
• 1/2 cup coconut milk
• 1/2 cup water
• 2 spring onions finely sliced
• vegetable oil
• 1 cup cooked chicken shredded, leftover roast chicken or rotisserie chicken is great
• 1 small carrot julienned into fine strips or coarsely grated
• 11/16 cup bean shoots
• 1 sprig coriander
• mint leaves to serve
• lettuce leaves to serve
• dressing Nuoc cham
• 3 tablespoons fish sauce
• 2 tablespoons white vinegar
• 3 tablespoons sugar
• 1 tablespoon lime juice
• 1 red chilli long, finely chopped
• 2 garlic cloves finely chopped

Nutrition

• Calories : 280 calories
• Carbohydrate : 30 grams
• Cholesterol : 20 milligrams
• Fat : 14 grams
• Fiber : 2 grams
• Protein : 9 grams
• SaturatedFat : 6 grams
• Sodium : 830 milligrams
• Sugar : 9 grams