Vegan Bánh Xèo is a version of Vietnamese Sizzling Pancakes/Crepes using plant-based ingredients. Light, fresh, sweet and savory - the best combination of all flavors are all in the Bánh Xèo. They are perfect for light lunch or dinner.
Disclaimer: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting my work!
What is Bánh Xèo?
Whenever I feel homesick, Bánh Xèo always hits the spot. These Vietnamese crepe originates from Southern Vietnam but is a popular street food option in the rest of the country. In Vietnamese, Bánh refers to everything with dough. The literal translation of Xèo is sizzling, referring to the sound the batter makes when it hits the hot pan.
Bánh Xèo are crispy, savory Vietnamese pancakes, traditionally filled with meat, vegetables and served with fresh herbs. This vegan version of Bánh Xèo uses mushroom and tofu as fillings, while keeping the recipe as authentic as possible.
Ingredients of this vegan Banh Xeo
To make the batter, you'll need:
- 150g (1 US cup) rice flour
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 250ml (1 US cup) coconut milk
- 200ml (1 US cup) beer (or soda water)
- 4 stalks of scallions (green onions)
For the toppings, you'll need mushrooms, bean sprouts, and tofu. Some other common plant-based toppings are steamed mung beans, thinly sliced carrots, and other types of mushrooms.
Nước mắm dipping sauce:
The dipping sauce of the recipe is a combination of all sweet, sour, and savory flavors that are common in Vietnamese food:
- Vegan fish sauce: savory taste
- Lime juice: sour taste
- Sugar: sweet taste
- Warm water
- Minced chili and garlic: spicy, garlicky taste to the dish
How to make this vegan Bánh Xèo recipe
Step 1: Make the batter
Add the sliced scallions then mix well. Let the mixture chill in the fridge for 10 minutes.
Step 2: Make the toppings
While the batter is chilling, prepare the topping ingredients. Thinly slice the tofu and mushrooms. Wash the bean sprouts.
Fry the tofu in oil until golden brown on both sides.
Step 3: Make the Bánh Xèo
In the pan, add 2-3 tablespoon of oil. Add the mushrooms and flip after a few minutes when the other side turns golden. Then add a few pieces of tofu, making sure not to overcrowd the pan.
Pour a very thin layer of the batter on the pan and scroll the pan around so that the batter fills all spots.
Put a handful of bean sprouts on one side of the pan. Cover the pan with a lid and let cook for 5 minutes or until the bottom has become golden and crispy.
When the bottom has turned golden, fold the pancake in half. Transfer to a plate. Repeat the steps with the remaining batter, using 2-3 tablespoon oil for each crepe.
Tips to make a crunchy Bánh Xèo
The secret to a crunchy bánh xèo is the beer for a crispy and crunchy taste. If you don't like beer, you can opt for soda water but after frying, it will not taste like beer at all.
Also make sure to pour a thin layer of Bánh Xèo into the pan, to make it as thin as possible. Fry on high heat, and let the batter crisp up before flipping.
The technique of folding and flipping the crepe might be challenging at first, but as you practice you'll get better.
How to serve Vegan Bánh Xèo
The traditional way to serve Bánh Xèo is with some lettuce, herbs, and the dipping sauce. First, shred a small piece of Bánh Xèo with a fork/chopsticks and put it on a piece of lettuce, add herbs then roll the lettuce. Dip it into the Vietnamese dipping sauce and enjoy!
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!