Chantal first tasted these perched on a child’s plastic chair at the side of the Hoi An river in Vietnam. It was the best thing she’d eaten on her solo trip around Vietnam, Cambodia and Thailand. Today, it takes her back every time she cooks them. The pancakes are made with a mixture of rice flour and cornflour, but you can substitute 150g gluten-free plain flour (we use Doves Farm), which is usually a blend of both.

Serves 4

Refined or extra virgin coconut oil, for frying

280g firm tofu, cut into 1cm cubes

1 onion, thinly sliced into

2mm half-moons

2 cloves of garlic, very thinly sliced

400g beansprouts

Salt

A small handful each of fresh mint,

Thai basil and coriander, leaves roughly chopped, to serve

For the pancakes

130g rice flour

20g cornflour (or ground tapioca or arrowroot)

400ml coconut milk

A pinch of salt

½ teaspoon freshly ground black pepper

½ teaspoon ground turmeric

20–50ml water

2 spring onions, finely sliced

For the sauce

1 clove of garlic, finely chopped

1 small red or green chilli, finely chopped

A pinch of freshly ground black pepper

1 teaspoon sweet white miso

2 tablespoons vegan rice vinegar

1 teaspoon sugar

2 tablespoons water

3 tablespoons tamari soy sauce (use gluten-free to keep this GF and WF)

To make the pancake batter, whisk together the flours, coconut milk, salt, pepper and turmeric until smooth. The batter should be the consistency of double cream, so if necessary add the water, a little at a time. Stir in the spring onions, then allow to rest for at least 30 minutes.

Meanwhile, combine all the ingredients for the sauce, then set aside to infuse.

Heat the oven to 80ºC/175°F/gas mark ¼.

Heat a little coconut oil in a 25cm cast-iron or non-stick frying pan over a medium heat. When hot, pour in about 3 tablespoons of the batter and swirl to coat the base of the pan. Cook for 7–10 minutes without flipping, until the bottom is golden and crispy. Slide the pancake on to a baking tray lined with baking parchment and keep warm in the low oven while you cook the remaining 3 pancakes. Cover each pancake with baking parchment so they don’t stick together.

While the pancakes are cooking, squeeze and pat the tofu dry. Heat about 1 tablespoon of coconut oil in a wok over a high heat. When hot, add the tofu and allow to crisp up before turning it over. Cook until crisp on all sides, about 5–10 minutes (depending on the thickness of your wok). Add the onion and cook for 1 minute, then add the garlic and beansprouts. Stir-fry for another minute. Season with a pinch of salt, then remove from the pan and keep warm.

Place the pancakes on serving plates. Divide the tofu mixture, herbs and sauce between the pancakes, then fold in half. Serve immediately.