VEGAN VIETNAMESE MINI-PANCAKES Nguyn liu | Ingredients: - 100gr bt bnh xo | 100gr crispy crepe mix- 130ml nc hoa u bic (ty chn) | Dried butterfly pea soak in 130ml water - 1mcf ht nm chay | 1tsp vegan stock powder- 50ml nc ct da | 50ml coconut milk - Hnh boa-ro ct nh | minced leek Topping- 1/2 c hnh ty | 1/2 onion - nm bo ng | oyster mushroom- 1 c c rt | a carrot- 100g ht sen | 100g lotus seed - 1 mcf ht nm chay | 1tsp vegan stock powder - 1 mc du ho chay | 1 tbsp vegan oyster sauce - 1 mcf ng | 1 tsp sugar Nc chm | Dipping sauce- 2 mc ng | 2tbsp sugar- 4 mc nc mm chay | 4tbsp vegan fish sauce - 6 mc nc | 6tbsp water- 1 mcf nc ct chanh/ tc | 1tsp lemon juice- t bm, c rt trang tr | minced chilli, shredded carrot
