This veganized version of Bahn Xeo, a crispy and savory Vietnamese crepe, is filled with a blend of brown beech, king oyster and oyster mushrooms to replace the traditional components of pork and seafood. The rice flour-based batter gets that yellow hue from a small scoop of turmeric and everything is brightened up with handfuls of fresh lettuce, mint and basil.
To eat the crepe, simply tear off a small piece with your hands.
Place the crepe into a lettuce leaf and top with fresh herbs.
Dip into Nouc Cham, and savor the rich, fresh and slightly spicy bite. Repeat.