Vietnamese Vegetarian Crispy Pancake

According to numerous studies on health in the world, it is now believed that the vegetarian diet is a good way to protect the health of individuals and is also as a way of protecting the environment. Vegetables or beans when processed together create good and necessary nutrition for humans. Also, eating vegetables will save all kinds of animals, which would not be killed unnecessarily. A vegetarian dish of Vietnam is the crispy pancake, which is easy to make and economical. Besides that, the Vietnamese pancake is typically served in family gatherings or with friends. The bánh xèo presented on the table comes with other green vegetables and a dipping sauce is always a source of inspiration for the family dinner. We eat slowly and use the time to connect to each other again for sentimental moments and to share news with each other. Bánh xèo is a rustic dish from South Vietnam, but it is very popular everywhere nowadays. Today, I will make this dish using vegetables instead of typically using pork and shrimp.  I had some spaghetti squash left over to add more vegetables on these vegetarian pancakes for extra nutrition. Usually, tofu is the main substitute for meat or shrimp. I do not have tofu today, so my dish is prepared without tofu. However, I will give a lot of beans and mushrooms even though the pancake was already full of nutrients.

Ingredients:
Batter ingredients:
3/4 cup rice flour
1/4 cup total cornstarch and Korean frying mix
1 tsp salt
1 tsp turmeric
2 green onions, thinly sliced
1 ½ cups club soda
Filling ingredients:
1 cup sliced mushrooms, your choice
1 cup cooked spaghetti squash*
1 cup bean sprouts
1/2 cup cooked mung beans*
1/2 cup red onions, sliced
 Other ingredients
Vegetarian dipping sauce (recipe was posted on March 25, 2015)
Vietnamese vegetable plate
Coconut oil for frying cake

Directions:
Combine all the batter ingredients and mix well. Let stand a few hours.

Prepare the fillings and set next to the stove.

Heat 1 tbs coconut oil in a nonstick skillet and swirl it around. Add onions and mushrooms. Cook for 1 minute.

Add the flour mix in the hot pan, Swirl it quickly and then add the mung beans (the amount of the batter can be divided into 3 portions for a large pancake or 4 for a smaller size pancake).

Cook over for 1 minute and add squash and bean sprouts. Lower the heat and fry over low heat until the pancake becomes crispy (about 5 to 7 minutes).

Serve with dipping sauce and a salad plate with fragrant herbs 

*Add garlic and chili paste or fresh chili to the dipping sauce when ready to serve.
*For this recipe, wash and soak 1/4 cup dry mug beans in water for a few hours. Bring the soaked mung beans with water to boil. Boil  the mung beans for 3 to 4 minutes  and drain out all the water. Cover with lid and turn the heat to low. Let mung beans cook for another 20 minutes.