Vegan Banh Xeo — Traditional Vietnamese Crepe
Banh Xeo is one of Vietnam's most iconic street foods — a sizzling crispy crepe stuffed with savory fillings and wrapped in lettuce with fresh herbs. The name literally means "sizzling cake" because of the sound it makes when the batter hits the hot pan.
Ingredients — Crepe Batter:
1 cup rice flour
1/4 cup coconut milk
1 cup water
1/2 tsp turmeric
1/2 tsp salt
2 scallions, thinly sliced
Ingredients — Filling:
1 cup mung bean sprouts
1 cup shiitake mushrooms, sliced
1 cup firm tofu, crumbled
1 shallot, sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tsp sesame oil
For Serving:
Butter lettuce leaves
Fresh mint
Fresh cilantro
Thai basil
Sliced cucumber
Dipping sauce: 3 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp sugar, 1 chili sliced
Instructions:
Whisk together all batter ingredients and let rest 15 minutes
Sauté shallot and garlic in oil until fragrant. Add tofu and mushrooms, cook 5 minutes. Add soy sauce and sesame oil. Remove from pan
Heat a nonstick pan over high heat with a thin film of oil — it needs to be very hot
Pour in enough batter to coat the pan thinly, swirling quickly
Add a portion of filling to one half, then a handful of bean sprouts
Cover and cook 2-3 minutes until edges are crispy and golden
Fold in half and slide onto plate
Serve immediately with lettuce, herbs and dipping sauce — wrap pieces in lettuce to eat
The key is the heat — high and fast. The crepe should be paper thin and lacey-crispy at the edges.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.
Ingredients — Crepe Batter:
1 cup rice flour
1/4 cup coconut milk
1 cup water
1/2 tsp turmeric
1/2 tsp salt
2 scallions, thinly sliced
Ingredients — Filling:
1 cup mung bean sprouts
1 cup shiitake mushrooms, sliced
1 cup firm tofu, crumbled
1 shallot, sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tsp sesame oil
For Serving:
Butter lettuce leaves
Fresh mint
Fresh cilantro
Thai basil
Sliced cucumber
Dipping sauce: 3 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp sugar, 1 chili sliced
Instructions:
Whisk together all batter ingredients and let rest 15 minutes
Sauté shallot and garlic in oil until fragrant. Add tofu and mushrooms, cook 5 minutes. Add soy sauce and sesame oil. Remove from pan
Heat a nonstick pan over high heat with a thin film of oil — it needs to be very hot
Pour in enough batter to coat the pan thinly, swirling quickly
Add a portion of filling to one half, then a handful of bean sprouts
Cover and cook 2-3 minutes until edges are crispy and golden
Fold in half and slide onto plate
Serve immediately with lettuce, herbs and dipping sauce — wrap pieces in lettuce to eat
The key is the heat — high and fast. The crepe should be paper thin and lacey-crispy at the edges.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.