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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

  • 1 cup rice flour
  • 1/4 cup coconut milk
  • 1 cup water
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 2 scallions, thinly sliced

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

  1. Whisk together all batter ingredients and let rest 15 minutes
  2. Sauté shallot and garlic in oil until fragrant. Add tofu and mushrooms, cook 5 minutes. Add soy sauce and sesame oil. Remove from pan
  3. Heat a nonstick pan over high heat with a thin film of oil — it needs to be very hot
  4. Pour in enough batter to coat the pan thinly, swirling quickly
  5. Add a portion of filling to one half, then a handful of bean sprouts
  6. Cover and cook 2-3 minutes until edges are crispy and golden
  7. Fold in half and slide onto plate
  8. Serve immediately with lettuce, herbs and dipping sauce — wrap pieces in lettuce to eat
  9. The key is the heat — high and fast. The crepe should be paper thin and lacey-crispy at the edges.

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