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.
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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
Combine rice flour, salt, and turmeric powder in a bowl. Mix well. Add the coconut milk and beer and mix them together.
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!
The tofu chicken nuggets can be stored for up to 3-4 days. The leftovers can be heated by air frying or baking in the oven.
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!Print
Bánh Xèo - Vietnamese Sizzling Pancakes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Diet: Vegan
Vegan Bánh Xèo are crispy, savory Vietnamese crepes. Light, fresh and vibrant meal option with a Vietnamese dipping sauce!
Make the batter
- 150 g rice flour
- 1 tsp ground turmeric powder
- 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)
Make the batter
- Combine rice flour, turmeric powder, and salt in a bowl. Add the coconut milk and beer. Whisk together.
- Thinly slice the spring onions and add to the mixture. Let the mixture sit in the fridge for 10 minutes, covering the bowl with plastic wrap or a plate.
Make the toppings
- Meanwhile, cut the tofu into bite-sized pieces. Pat dry the tofu with some kitchen paper.
- Cut the mushroom into thin slices.
- In a pan, add oil and fry the tofu until both sides are golden. Remove the tofu from the heat and set aside.
Make the Banh Xeo
- With the remaining oil, add the mushroom slices, stir fry on high heat for 1 minute until golden. Add a few fried tofu pieces.
- Pour a thin layer of the batter into the pan. Scroll the pan around so that the batter becomes a very thin layer and covers all sides of the pan, add extra batter if needed.
- Add bean sprouts on top. Cover the pan with a lid for about 5 minutes or until the bottom has turned golden.
- When the bottom of the pancake is golden brown, fold the pancake in half. Fry for another minute then flip the pancake.
- Transfer the crepe to a plate, and repeat the steps to make the remaining pancakes. Add 2-3 tablespoon of oil for each crepe.
- Enjoy with herbs of choice and Vietnamese dipping sauce (combine the soy sauce, sugar, lime juice, warm water, minced chili & garlic).
Bánh Xèo tastes best when it's hot and fresh. You can save the batter for frying later if you cannot finish them all.
The recipe makes 6-8 Bánh Xèo (2 per serving).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan frying
- Cuisine: vietnamese
Keywords: 30-minute meal, easy to make, indulgent, lunch idea, summer recipe, vegan, vietnamese
Best vegan Bánh Xèo recipe I've come across, after trying different ones. The beer trick makes a big difference. Even better than many I had in Vietnam. Thanks for sharing!
Veggie Anh says
Thank you so much for your review and nice compliment Tales! I'm so flattered and happy that you liked it! 😀
I can't wait to try this! Thanks for sharing, I've been looking for a veggie sub for banh xeo. Question though, are you using a non-stick pan or a cast iron to make the crepe? I've never tried on my cast-iron but feel tempted to, just scared of impossible sticking!
Veggie Anh says
Thank you so much for your comment, I use a non-stick pan for this. I haven't tried it with cast iron yet. I am afraid it will stick too.