Beetroot Banh Xeo are vibrant and beautiful Vietnamese crepes, where the savory, crispy crepes are infused with the earthy-sweet goodness of beetroot juice.
Vegan Beetroot Banh Xeo boasts a stunning, sunset-red color, a visual feast before you even take a bite. The iconic crispy pancake encases a vibrant filling of emerald green mung bean sprouts and crisp white onion strands, creating a textural and visual masterpiece.
But the magic lies beyond the beauty. The beetroot juice also infuses the batter with a subtle sweetness and earthy depth, adding a unique layer of flavor to the savory dish. Each bite is a textural delight, with the crispy pancake yielding to the tender mushrooms and the satisfying crunch of the sprouts.
This vibrant Vegan Beetroot Banh Xeo takes inspiration from the classic Vegan Banh Xeo, adding a delightful twist with the earthy sweetness of beetroot.
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Ingredients
Batter:
- Rice Flour: This fine-grained flour forms the foundation of the crêpe batter, readily available at Asian grocery stores or online retailers.
- Full-Fat Coconut Milk: Offering a subtle touch of coconut aroma and richness, we recommend full-fat coconut milk for optimal results.
- Beer or Soda Water: Employ to achieve a light and crispy texture, you can use either beer or soda water based on preference.
- Salt: Essential for flavor balance, a touch of salt enhances the intrinsic flavors of both the batter and the filling.
- Beetroot: Beetroot lends its vibrant pink hue and natural sweetness to the batter.
- Thinly Sliced Scallions: These delicate green onions add a subtle fleck of color and a mild oniony note to the batter.
Toppings:
- Extra-Firm Tofu, Well-Pressed: Replacing the traditional shrimp and pork belly, press extra-firm tofu to remove excess moisture, ensuring optimal textural integrity.
- Assorted Mushrooms: Contributing a savory, umami depth to the filling, you can employ a variety of mushrooms such as shiitake, oyster, or button mushrooms.
- Fresh Bean Sprouts: Infused with a refreshing, crunchy texture, fresh bean sprouts provide a delightful textural contrast.
- Optional: You can incorporate steamed mung beans, thinly sliced carrots, and additional mushroom varieties for further personalization.
Dipping Sauce:
- Fresh Lime Juice: Offering a vibrant acidity, freshly squeezed lime juice is preferred for its superior flavor profile.
- Sugar: Employ to counterbalance the lime's tartness and introduce a touch of sweetness, utilize granulated sugar of choice (white, brown, or coconut).
- Warm Water: Facilitating dilution and dissolving the sugar, warm water plays a key role in crafting the sauce's consistency.
- Vegan Fish Sauce (Adjusted to Taste): Contributing a savory and umami element, the amount of vegan fish sauce can be adjusted based on individual preferences. Consider utilizing low-sodium soy sauce for more precise control over saltiness.
- Optional: Minced garlic and minced chili may be incorporated for additional aromatic complexity and a touch of heat, respectively. Red, green, or bird's eye chilies can be chosen based on desired intensity.
See recipe card for quantities.
Instructions
- Prepare the Beetroot juice:
- Wash the beetroots. Trim off the tops and bottoms, and peel the beetroots.
- Cut the beetroots into small chunks that your blender can handle. Add the beetroot chunks and water to the blender and blend until smooth.
- Prepare the Batter: Mix rice flour, coconut milk, and beetroot juice to create a vibrant, pink batter. Add the sliced scallions then mix well. Let the mixture chill in the fridge for 10 minutes.
- Prepare the Filling:
- Wash the bean sprouts.
- Thinly slice tofu and mushrooms.
- Heat some oil in a large skillet over medium-high heat. Fry the tofu pieces until golden and crisp on both sides, turning occasionally. Transfer to a plate and keep warm.
- Cook the Banh Xeo:
- In the same skillet, add more oil if needed and fry and flip some mushroom slices until goldened on both sides.
- Then add a few pieces of tofu, making sure not to overcrowd the pan.
- Ladle about ¼ cup of the batter into the skillet and swirl to coat the bottom in a thin layer.
- Sprinkle some bean sprouts over half of the crepe. Cover with a lid and cook for about 5 minutes, or until the edges are crisp and the bottom is golden.
- Carefully fold the crepe in half and slide onto a serving plate. Repeat with the remaining batter, mushrooms, tofu and bean sprouts, adding more oil as needed.
- Serve: Serve hot with fresh lettuce, herbs, and a dipping sauce of your choice.
Blend beetroot pieces with water
Make the Banh Xeo batter
Add the fillings on the pan, then a thin layer of the batter
Add bean sprouts and cover the pot
Substitutions
You can customize the filling with any vegetables you like, such as carrots, cabbage, zucchini, or spinach. You can also add some vegan cheese, nuts, or seeds for extra protein and flavor.
Variations
You can adjust the spiciness of the sauce by adding more or less chili. You can also use other ingredients to flavor the sauce, such as ginger, lemongrass, or peanut butter.
Equipment
To make Vegan Beetroot Banh Xeo, you will need some basic equipment, such as:
- A large skillet
- A spatula for flipping the crepes
- A large bowl for mixing the batter
- A whisk for combining the ingredients
- A grater for grating the beetroot
- A small saucepan for making the dipping sauce
- A lettuce spinner for washing and drying the lettuce leaves
Storage
You can make the batter, the sauce, and the filling ahead of time and store them in the refrigerator for up to 3 days. Reheat them before serving.
Top tip
- The key to achieving a crispy bánh xèo lies in using beer, which enhances the crunchiness. If you’re not a fan of beer, soda water is a viable alternative, and rest assured, there won’t be any beer flavor after frying.
- It’s crucial to pour a minimal amount of Bánh Xèo batter into the pan to ensure it’s as thin as possible. Frying should be done on high heat, allowing the batter to become crispy before it’s flipped.
- Mastering the art of folding and flipping the crepe may require some practice, but with time, you’ll improve.
FAQ
You can prepare Vegan Beetroot Banh Xeo in advance and keep them in the fridge for 3 days. You can warm them up in a skillet or a microwave. But for optimal taste and texture, we suggest you make ahead the batter, the sauce, and the filling separately and store them in the fridge (up to 3 days). Then fry banh xeo when you are ready to eat.
Use less beetroot juice and more coconut milk to dilute the color. This will make the crepes lighter and less pink.
📖 Recipe
Beetroot Banh Xeo
- Total Time: 40 minutes
Description
Beetroot Banh Xeo are vibrant and beautiful Vietnamese crepes, where the savory, crispy crepes are infused with the earthy-sweet goodness of beetroot juice.
Ingredients
Make the batter
- 150 g rice flour
- ¼ beetroot
- ½ tsp salt
- 250 ml coconut milk (or sub with warm water)
- 200 ml beer (or sub with soda water)
- 4 stalks green onions
Make the Banh Xeo
- oil for frying
- 200 g tofu
- 150 g mushroom of choice
- 100 g bean sprouts
- lettuce, coriander and mint (optional)
Vietnamese dipping sauce
- 2 tbsp soy sauce / vegan fish sauce
- 2 tbsp warm water
- juice from 1 lime ~ 2 tablespoon (or sub with rice vinegar)
- 2 tbsp sugar
- minced chili & garlic (I used about 3 cloves of garlic, 1 Thai chili)
Instructions
Prepare the Beetroot juice:
- Wash the beetroots. Trim off the tops and bottoms, and peel the beetroots.
- Cut the beetroots into small chunks that your blender can handle. Add the beetroot chunks and water to the blender and blend until smooth.
Prepare the Batter:
- Mix rice flour, coconut milk, beer, salt and beetroot juice to create a vibrant, pink batter. Add the sliced scallions then mix well. Let the mixture chill in the fridge for 10 minutes.
Prepare the Filling:
- Wash the bean sprouts.
- Thinly slice tofu and mushrooms.
- Heat some oil in a large skillet over medium-high heat. Fry the tofu pieces until golden and crisp on both sides, turning occasionally. Transfer to a plate and keep warm.
Cook the Bánh Xèo:
- In the same skillet, add more oil if needed and fry and flip some mushroom slices until goldened on both sides.
- Then add a few pieces of tofu, making sure not to overcrowd the pan.
- Ladle about ¼ cup of the batter into the skillet and swirl to coat the bottom in a thin layer.
- Sprinkle some bean sprouts over half of the crepe. Cover with a lid and cook for about 5 minutes, or until the edges are crisp and the bottom is golden.
- Carefully fold the crepe in half and slide onto a serving plate. Repeat with the remaining batter, mushrooms, tofu and bean sprouts, adding more oil as needed.
Serve: Serve hot with fresh lettuce, herbs, and a dipping sauce of your choice.
- Prep Time: 20
- Cook Time: 20
- Category: main course
- Method: pan frying
- Cuisine: Vietnamese
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Pairing
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