Bánh Xèo (Vietnamese Sizzling Crepes)

Watch how to make it here

Bánh xèo is one of the most delicious Vietnamese street foods out there. It is a great example of the taste and textures commonly found in Vietnamese food: savory and sweet, soft and crunchy, and fresh and fried. It is also known for the sizzling sound it makes when it hits the pan. If you’re looking to try something new, this recipe is for you!

A few notes:

  1. If using a 10-inch nonstick pan, the recipe below makes about 4-5 large crepes.
  2. It is important to use a nonstick pan for this recipe.
  3. At the beginning of making each crepe, add a little bit of oil (about 1/2 teaspoon), otherwise, it won’t crispen up and will become soggy. You will get a chance to add more oil towards the end of cooking.
  4. If you do not have access to rice flour, you can blend regular white rice until it turns into a powder form.
  5. Feel free to use any mushrooms or protein such as tofu of your choice.
  6. Adding sparkling water to the batter is supposed to help the crepes become crispy. Beer is also commonly used instead. As long as there is some sort of carbonated beverage, it will help with the crispiness.
  7. Vegan fish sauce is the best sauce to serve with these crepes.
  8. Best enjoyed immediately. If there are leftovers, store the batter and the fresh vegetables separately in an airtight container for up to 2 days. When ready to eat, fry the crepes according to the instructions listed below. 

Final note: It takes a few tries to get used to the cooking technique of swirling the batter in the pan but once you get the hang of it, it will be easy. You got this!

 

Bánh Xèo (Vietnamese Sizzling Crepes)

1. If using a 10-inch nonstick pan, the recipe below makes about 4-5 large crepes.
2. It is important to use a nonstick pan for this recipe.
3. At the beginning of making each crepe, add a little bit of oil (about 1/2 teaspoon), otherwise, it won’t crispen up and will become soggy. You will get a chance to add more oil towards the end of cooking.
4. If you do not have access to rice flour, you can blend regular white rice until it turns into a powder form.
5. Feel free to use any mushrooms or protein such as tofu of your choice.
6. Adding sparkling water to the batter is supposed to help the crepes become crispy. Beer is also commonly used instead. As long as there is some sort of carbonated beverage, it will help with the crispiness.
7. Vegan fish sauce is the best sauce to serve with these crepes.
8. Best enjoyed immediately. If there are leftovers, store the batter and the fresh vegetables separately in an airtight container for up to 2 days. When ready to eat, fry the crepes according to the instructions listed below. 

Prep Time

45 min

cooking time

15 min

Servings

4

total time

1 hr

Difficulty

Ingredients

1
Batter
2
1 cup rice flour (should be regular white rice flour, not glutinous or sweet rice flour)
3
1.5 tbsp tapioca starch
4
1.5 tsp turmeric powder
5
1/2 tsp sea salt
6
125 ml coconut milk
7
100 ml sparkling water
8
1 cup warm water
9
3 scallions, green parts roughly chopped (save white parts for filling)
10
Filling
11
3oz king oyster mushrooms, thinly sliced
12
1 packet seafood or shiitake mushrooms, cut into small pieces
13
1 tbsp mushroom seasoning
14
1 tbsp salt
15
1 tbsp black pepper
16
1/2 zucchini, thinly sliced and julienned
17
1/4 yellow onion, thinly sliced
18
2 cups bean sprouts
19
4 tbsp vegetable oil
20
Sides
21
Romaine lettuce (as much you'd like)
22
Mint (2-3 sprigs)
23
1-2 red bird eye chilli pepper
24
1 lime (cut into wedges)
25
Vegan Fish Sauce
26
2 tbsp sugar
27
2 tbsp hot water
28
2 tbsp white distilled vinegar
29
2 tbsp soy sauce
30
Juice of 1 lime
31
4 Bird eye chili pepper, roughly chopped
32
4 cloves garlic, minced

Cooking Instructions

1
Step 1
2
Step 2
3
Step
4
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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