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.
What is Bánh Xèo?
Whenever I feel homesick, Bánh Xèo always hits the spot. These Vietnamese crepe originates from Southern Vietnam but is popular streetfood in the rest of the country. In Vietnamese, Bánh refers everything with a 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.
How 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 to the pan, to make it as thin as possible. Fry on high heat, let the batter crispy up before flipping.
The technique of folding and flipping the crepe might be challenging at first, but as you practice you’ll get better.
Ingredients and Substitutions
The main ingredients of this Vegan Bánh Xèo are:
For making the Bánh Xèo dough:
- Rice flour
- Ground turmeric powder: for color
- Coconut milk
- Green onions
Nước mắm dipping sauce:
The dipping sauce of the recipe is the combination of all sweet, sour, savory flavors that are commonly taste 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 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!
Bánh Xèo – Vietnamese Sizzling Pancakes
- 150 g rice flour
- 1 tsp ground turmeric powder
- 250 ml coconut milk or sub with warm water
- 200 ml beer or sub with soda water
- 4 stalks green onions
- 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 or sub with rice vinegar
- 2 tbsp sugar
- minced chili & garlic I used about 3 cloves of garlic, 1 Thai chili
- Combine rice flour, coconut milk, turmeric powder in a bowl. Add the beer for crispiness.
- Thinly slice the spring onions and add to the mixture. Let the mixture sit for 10 minutes.
- Meanwhile, cut the tofu into bite sized pieces. Pat dry the tofu with some kitchen papers.
- 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.
- 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.
- 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, repeat the steps to make the remaining pancakes. Add 1 tbsp 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).