Vegan Bánh Xèo - Vietnamese Sizzling Pancakes

Vegan Bánh Xèo (Vietnamese Sizzling Pancakes) is kind of dish that announces itself before it even reaches the table. There's a loud, dramatic sizzle, perhaps the most satisfying sound in the kitchen which gives rise to its iconic cultural name.

These golden, paper-thin rice crepes are crispy at the edges, tender in the centre, and filled with pan-fried tofu, mushrooms, cooked mung beans, and fresh bean sprouts. Wrapped in a rice paper sheet with lettuce, mint and coriander, then dipped in a bright, garlicky vegan fish sauce (nước chấm), it is one of the most complete and joyful eating experiences Vietnamese food has to offer.

Jump to:

• 🤔What is Bánh Xèo?
• 💖Why You'll Love This Vegan Bánh Xèo
• 📝How To Make Vegan Bánh Xèo
• ☀️Final Thoughts
• 📖 Recipe
• 💬 Reviews

🤔What is Bánh Xèo?

Bánh Xèo is one of Vietnam’s most beloved street foods, known for its golden, crispy edges and irresistible sizzling sound. While it is widely believed to have originated in central Vietnam, the dish gradually spread southward, where it evolved into the larger, crispier version that is now especially associated with southern Vietnamese cuisine. The name itself is wonderfully simple: bánh is a broad Vietnamese word for cakes, breads, and other flour, or starch-based foods, while xèo describes the satisfying sizzle the batter makes when it hits a hot, oiled pan.

Like many Vietnamese dishes, Bánh Xèo changes from region to region. You’ll find differences in its size, shape, thickness, fillings, dipping sauces, accompanying greens, and even the traditional way it is wrapped and eaten. These variations are part of what makes Vietnamese cuisine so fascinating, one dish can tell a different story depending on where you are.

This Vegan Bánh Xèo is inspired by the southern style, made with a light rice flour and coconut milk batter tinted a beautiful golden yellow with turmeric. The pancake is wonderfully crisp and savory, but also quite rich from the oil and coconut milk. That richness is balanced by an abundance of fresh lettuce and aromatic herbs, along with a bright, sweet-and-sour dipping sauce. This interplay of rich and fresh, crisp and soft, savory and tangy reflects a deeper principle found throughout Vietnamese food: the idea of âm dương (Yin and Yang), where contrasting elements come together to create harmony and balance.

💖Why You'll Love This Vegan Bánh Xèo

• The vegan version keeps everything that makes the dish so good: the crispy batter, the textured filling, the fresh herb wrap, and uses tofu and mushrooms in place of the meat and seafood.
• The addition of cooked mung beans gives the filling a gentle, earthy nuttiness and extra substance that makes each pancake more satisfying.
• This is a great dish to make for a group: the batter can be prepared in minutes and it's fun to watch everyone build their own wraps at the table.

More Vietnamese street food for you to try out:

• Banh Trang Tron (Vegan Vietnamese Rice Paper Salad)
• Vegan Betel Leaf Rolls (Bò Lá Lốt Chay)
• Vietnamese Rice Paper Pizza (Vegan)
• Vegan Summer Rolls

📝How To Make Vegan Bánh Xèo

Ingredients

For the batter:

• 150g rice flour
• 1 teaspoon turmeric powder
• ½ teaspoon salt
• 250ml full-fat coconut milk
• 200ml beer (lager works well) or sparkling water (more in Tips For Success)
• 4 stalks spring onions (scallions), thinly sliced

For the filling:

• 200g firm tofu, cut into thin slices
• 150g mushrooms of choice (oyster, shiitake or king oyster), sliced
• 100g mung beans, soaked and cooked until just tender (see tip below)
• 100g fresh bean sprouts, washed
• Oil for frying (about 2–3 tablespoon per pancake)
• Salt and pepper

To serve:

• Butter lettuce or iceberg lettuce leaves
• Fresh mint
• Fresh coriander
• Sliced carrot (optional)

For the dipping sauce (Nước Chấm Chay):

• 2 tablespoon vegan fish sauce or soy sauce
• 2 tablespoon sugar
• 2 tablespoon lime juice (about 1 lime) or rice vinegar
• 4 tablespoon warm water
• 2–3 garlic cloves, finely minced
• 1 Thai bird's eye chilli, finely sliced

Instructions

First step: Cook the mung beans

• Soak the split mung beans in cold water for at least 1 hour (or overnight). Drain and rinse.
• Next, cook in a small pot of boiling water (or use a rice cooker) for 10–15 minutes until just tender, they should hold their shape and not be mushy. Then drain and set aside.

Second step: Make the batter

• In a large bowl, combine the rice flour, turmeric powder and salt. Whisk in the coconut milk and beer (or sparkling water) until the batter is completely smooth with no lumps.
• Stir in the sliced spring onions. Then cover the bowl and refrigerate for at least 10 minutes while you prepare the filling.

Third step: Prepare the filling

• Pat the tofu dry with paper towels and cut into thin slices or bite-sized pieces. Season lightly with salt. Slice the mushrooms thinly.
• Wash and drain the bean sprouts.
• Next, heat oil in a large non-stick pan over medium-high heat. Fry the tofu slices until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.

Fourth step: Make the dipping sauce

• Combine the vegan fish sauce, sugar, lime juice (or rice vinegar) and warm water in a small bowl. Stir until the sugar is completely dissolved.
• Add the minced garlic and chilli, then taste and adjust: it should be balanced between sweet, sour, salty and a little spicy.

Final step: Cook the bánh xèo

• Heat 2–3 tablespoons of oil in the same pan over high heat until very hot and shimmering, then add a handful of sliced mushrooms and stir fry for 3–4 minutes until golden. Next, add a few pieces of fried tofu.
• Give the batter a stir (it settles as it rests). Pour a thin ladleful of batter directly over the filling, then immediately tilt and swirl the pan so the batter spreads into a thin, even layer covering the whole pan. Add extra batter to fill any gaps.
• Place a small handful of bean sprouts on one side of the pancake, and a spoonful of cooked mung beans.. Cover with a lid and cook for 3–5 minutes until the edges are deeply golden, lacy and pulling away from the sides of the pan.
• Remove the lid. When the bottom is golden and crispy, fold the pancake in half over the bean sprouts. Cook for another minute, then slide onto a plate.
• Repeat with the remaining batter and filling, adding 2–3 tablespoons of fresh oil to the pan for each new pancake.

Swipe the pictures below to see the details.

How to Serve Bánh Xèo

• Bánh xèo is eaten wrapped, not with a fork. Tear or cut each pancake into pieces.
• You can use a rice paper sheet or take a lettuce leaf, lay a piece of pancake inside, add a few sprigs of mint and coriander, and roll it up loosely. Finally dip the whole wrap into the nuoc cham and eat in one or two bites.
• The contrast of textures is what makes it so good: the shatteringly crispy crepe, the soft filling, the cool fresh herbs, the crisp lettuce, and the bright, punchy dipping sauce all at once.

🎯Tips For Success:

• Beer or sparkling water in the batter is the secret to an exceptionally crispy crepe. The carbonation creates a lighter batter that crisps up faster and stays crunchy longer. Don't worry about the alcohol, it cooks off completely and leaves no beer taste behind.
• High heat is essential: the pan needs to be very hot before the batter goes in. This is what creates the signature crispy, lacey edges rather than a soft, pale crepe.
• A generous amount of oil per pancake is not optional: it is what makes the edges golden and crispy. Bánh xèo is not a low-oil dish; embrace it.
• While cooking, resist the urge to move the pancake before the edges are fully crispy. Patience here is what gives you that signature golden crunch. If the batter is sticking, your pan may not be hot enough or may need more oil.

☀️Final Thoughts

There is something about the sizzle of vegan bánh xèo that never gets old. It is not just a cooking sound, it is a signal. It means the pan is hot enough, the oil is ready, and something delicious is about to happen. In Vietnam, you can hear it from a street stall halfway down the block, and it stops you every time.

That sound is the whole spirit of the dish. Bánh xèo is a confident, joyful kind of cooking. High heat, generous oil, dramatic results.

The mung beans in this updated version add something quietly special: a softness and nuttiness that anchors the filling and makes each bite feel more complete. It is a small addition, but it makes the pancake taste more like the ones you'd find at a proper Vietnamese street stall. I hope you notice the difference.

Wrap generously, dip enthusiastically, and enjoy every crispy, herby, sizzling bite. Don't forget to listen for the xèo. 🌿

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!

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