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Bánh Xèo Chay: Vegetarian Vietnamese Crispy Pancakes
More recipes: Vietnamese recipes · All Asian recipes
50 Mintotal
4servings
200kcal
VietnameseCuisine
Bánh Xèo Chay: Vegetarian Vietnamese Crispy Pancakes
Laura Chen
4
20 Minuten
30 Minuten
200
Vietnamese
Main course
Bánh Xèo Chay is a vegetarian take on the classic Vietnamese crispy pancake. Fresh herbs, crunchy vegetables and a fragrant coconut milk batter make it a light but filling meal.
Ingredients
- 200 g rice flour
- 400 ml (1 2/3 cups) coconut milk
- 200 ml (generous 3/4 cup) water
- 1 tsp ground turmeric
- 1 pinch salt
- 300 g firm tofu, cubed
- 1 medium onion, thinly sliced
- 2 scallions (green onions), chopped
- 200 g mung bean sprouts
- 100 g shiitake mushrooms, sliced
- Fresh herbs (cilantro, mint, Thai basil)
- Vegetable oil, for frying
Dipping sauce (Nuoc Cham Chay):
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 garlic clove, finely chopped
- 2 tsp sugar
- 120 ml (1/2 cup) water
- 1 small carrot, grated
Instructions
- Whisk the rice flour, coconut milk, water, turmeric and salt in a bowl until you have a smooth batter.
- Let the batter rest for 15 minutes.
- Meanwhile, heat a little oil in a pan and fry the onion, scallions, tofu and mushrooms until lightly browned.
- Lightly oil the pan and pour in a ladle of batter, swirling it to cover the bottom in a thin layer.
- Spread the tofu and vegetable mixture and the bean sprouts over one half of the pancake.
- Fry the pancake over medium heat until the edges turn crisp.
- Fold the pancake in half and slide it out of the pan.
- For the dipping sauce, stir all the sauce ingredients together in a bowl until the sugar dissolves.
- Garnish the pancakes with fresh herbs and serve them with the dipping sauce.
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More recipes: Vietnamese recipes · All Asian recipes