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

In a large bowl, whisk together the 1 1/3 cups brown rice flour, 1 egg, 1/2 teaspoon sea salt, 1 teaspoon turmeric (for that characteristic yellow hue), and 1 pinch cayenne. Gradually whisk in the 1 3/4 cups coconut milk until the mixture is smooth and semi-thick, with a consistency that pours easily.

If it seems too thick, add a little water, a tablespoon at a time, until it flows. Cover the bowl and set the batter aside to rest while you prepare the rest of the ingredients.

Heat 1 teaspoon sesame oil in a non-stick skillet over medium heat until it's shimmering. Once hot, ladle about 1/2 cup of batter into the pan. Use the bottom of the ladle to quickly spread the batter into a thin, roughly 6 to 8 inch pancake.

Fry for 6 to 8 minutes, or until you start to see small holes forming on the surface and the bottom is crispy and deep brown. Flip the pancake carefully and cook for another few minutes on the other side until it's also golden and cooked through.