Bánh khọt chay, vegetarian Vietnamese savoury pancakes with mushrooms, lotus seed, crisp tofu and truffle

Make the batter with turmeric for colour, coconut milk and rice flour. Slice spring onion into it.

Soak the lotus seeds, boil them to soften, then add them to the mushroom mix.

Stir-fry the mixed mushrooms with soy sauce and the cordyceps, and mix in some saffron. No fish sauce is used.

Heat the bánh khọt mould pan until hot, then turn the heat down and add a little oil.

Cook for around 10 minutes.

variation, for restaurant service: pre-cook the pancakes to crisp, hold them warm, and blast them in the oven at service to crisp again.

Ladle the batter in and turn the heat up. It should sizzle. Fill only about three quarters full so it can puff up. A squeeze bottle gives more control and less mess.

The batter is coconut milk, turmeric, a little cold sparkling water and spring onion; the sparkling water helps keep it crisp. Put the lid on top.

Stir-fry the mushrooms together with mushroom soy sauce and vegetarian oyster sauce, with the lotus seeds through them.

Cook until just a little brown on the outside.

Mix pickled vegetables and chilli into the dipping sauce.

Lift the pancakes out once they are crisp on the outside and moist and fluffy in the middle.

Lay a purple perilla leaf down first, then the green.

Spoon a little of the lotus seed and mushroom mixture on top.

Add two or three cubes of crispy fried tofu to each one.

Add crispy sweet potato on top for more crunch.

Finish with a tiny bit of the dipping sauce on top.

Shave fresh truffle over the top.