Vegetarian Banh Xeo (Vietnamese Crispy Pancakes)

Soak the mung beans in water for a few hours until soft, then steam until cooked. Wash and drain the beech mushrooms. Peel and grate the carrot. Cut the tofu into thin slices. Wash and drain the bean sprouts. Wash and finely chop the spring onions. Wash the fresh herbs and vegetables to serve, soak them in salted water and drain well.
Heat a pan, fry the leek until fragrant, then add the carrot, mushrooms, tofu and bean sprouts and stir-fry until cooked. Season with vegetarian seasoning powder and vegetarian fish sauce to taste, then turn off the heat.

Make the dipping sauce with 3 tablespoons fresh coconut water, 2 tablespoons vegetarian fish sauce, 1 tablespoon minced garlic and chilli and 1/2 teaspoon sugar. Stir until the sugar dissolves, then adjust the seasoning to taste.

Mix the banh xeo flour with a little water, add the coconut milk for richness and stir until the batter is just the right consistency. Finally, stir in the spring onions.

Put a non-stick pan on high heat and wipe it with a little oil so the pancakes don't stick. Before making each pancake, stir the batter again. When the pan is very hot, add a ladleful of batter and swirl it across the pan – not too thick and not too thin. Scatter mung beans over the surface, add some of the stir-fried mushroom, bean sprout and tofu mixture, cover tightly and cook over medium heat for about 2–3 minutes. Then uncover and cook over low heat for another 3 minutes until crisp, fold the pancake in half and slide it onto a plate.