Step 1: Cook the mung beans

• Soak the split mung beans in cold water for at least 1 hour (or overnight). Drain and rinse.
• Next, cook in a small pot of boiling water (or use a rice cooker) for 10–15 minutes until just tender, they should hold their shape and not be mushy. Then drain and set aside.

Step 2: Make the batter

• In a large bowl, combine the rice flour, turmeric powder and salt. Whisk in the coconut milk and beer (or sparkling water) until the batter is completely smooth with no lumps.
• Stir in the sliced spring onions. Then cover the bowl and refrigerate for at least 10 minutes while you prepare the filling.

Step 3: Prepare the filling

• Pat the tofu dry with paper towels and cut into thin slices or bite-sized pieces. Season lightly with salt. Slice the mushrooms thinly. 
• Wash and drain the bean sprouts.
• Next, heat oil in a large non-stick pan over medium-high heat. Fry the tofu slices until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.

Step 4: Make the dipping sauce

• Combine the vegan fish sauce, sugar, lime juice (or rice vinegar) and warm water in a small bowl. Stir until the sugar is completely dissolved. 
• Add the minced garlic and chilli, then taste and adjust: it should be balanced between sweet, sour, salty and a little spicy.

Step 5: Cook the bánh xèo

• Heat 2–3 tablespoons of oil in the same pan over high heat until very hot and shimmering, then add a handful of sliced mushrooms and stir fry for 3–4 minutes until golden. Next, add a few pieces of fried tofu.
• Give the batter a stir (it settles as it rests). Pour a thin ladleful of batter directly over the filling, then immediately tilt and swirl the pan so the batter spreads into a thin, even layer covering the whole pan. Add extra batter to fill any gaps.
• Place a small handful of bean sprouts on one side of the pancake, and a spoonful of cooked mung beans.. Cover with a lid and cook for 3–5 minutes until the edges are deeply golden, lacy and pulling away from the sides of the pan.
• Remove the lid. When the bottom is golden and crispy, fold the pancake in half over the bean sprouts. Cook for another minute, then slide onto a plate.
• Repeat with the remaining batter and filling, adding 2–3 tablespoons of fresh oil to the pan for each new pancake.

How to Serve Bánh Xèo

• Bánh xèo is eaten wrapped, not with a fork. Tear or cut each pancake into pieces. 
• You can use a rice paper sheet or take a lettuce leaf, lay a piece of pancake inside, add a few sprigs of mint and coriander, and roll it up loosely. Finally dip the whole wrap into the nuoc cham and eat in one or two bites.
• The contrast of textures is what makes it so good: the shatteringly crispy crepe, the soft filling, the cool fresh herbs, the crisp lettuce, and the bright, punchy dipping sauce all at once.