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Vegan Bánh Xèo

Vegan Bánh Xèo

Crispy Vietnamese crepes made with rice flour and coconut milk. Filled with sautéed mushrooms, mung bean sprouts, carrots, and tofu! Versatile, easy to make, and delicious!


  • Author: Full of Plants
  • Yield: 4 large or 6 small 1x

Ingredients

Crepes

  • 3/4 cup (110g) white rice flour
  • 2 tbsp (13g) tapioca starch
  • 1/4 tsp salt
  • 1/8 tsp turmeric
  • 1/2 cup (118ml) coconut milk
  • 1/2 cup (118ml) water
  • 3 tbsp chopped green onions
  • 1/3 cooked split mung beans (optional)

The Rest

  • 1 tbsp (15ml) oil
  • 56 cremini or white button mushrooms, sliced
  • 3 small blocs fried tofu (you can use tempeh, smoked tofu, or vegan chick’n)
  • 1 small carrot, cut into thin matchsticks
  • 2 cups mung bean sprouts

Dipping Sauce

  • 2 tsp (10ml) soy sauce
  • 2 tsp (10ml) lime juice
  • 2 tsp (10ml) maple syrup
  • 2 tbsp (30ml) water
  • optional: finely diced red pepper or sriracha to taste

Instructions

Crepes

  1. In a large mixing bowl, whisk together the white rice flour, tapioca starch, salt, and turmeric.
  2. Add the coconut milk and mix using a spoon until it forms a smooth paste. Add the water and whisk until you get a very thin batter. Add the chopped green onions and whisk again. Cover and set aside.
  3. Heat the tablespoon of oil in a non-stick skillet. Once hot, add the mushrooms and sautée for about 5 minutes.
  4. Cut the tofu into thin strips and add it to the skillet with the carrots. Sautée for another 5 minutes, you still want the carrots to be slightly crunchy. Remove from heat and cover to keep warm.
  5. To make the Bánh Xèo: heat a teaspoon of oil in a non-stick skillet over low-medium heat. Once hot, use a kitchen paper towel to remove excess oil. Pour about 1/4 cup (or less if using a small skillet) of the batter in the skillet and tilt to spread it into a very thin even layer. If using, sprinkle about 1 tbsp of cooked mung beans on top of the crepe.
  6. Cover with a lid and cook for about 3 minutes. Remove the lid, arrange about 1/4 cup of sautéed mushrooms, tofu and carrots on half of the crepe. Top with some mung bean sprouts and cook uncovered for another 3-5 minutes, or until the crepe is golden brown and crispy.
  7. Fold the Bánh Xèo in half and transfer to a serving plate. Repeat with the remaining batter and vegetables.
  8. Serve the Bánh Xèo warm with the dipping sauce and fresh herbs on the side!

Nutrition

  • Serving Size: 1 small
  • Calories: 184
  • Sugar: 2.9g
  • Fat: 8.4g
  • Carbohydrates: 23.5g
  • Fiber: 1.4g
  • Protein: 6.3g