Banh Xeo Recipe Vegan: Easy, Crispy, and Delicious Guide

If you’re on the hunt for a vibrant, crispy, and utterly delicious vegan dish that will transport your taste buds straight to Vietnam, look no further than this vegan Bánh Xèo recipe! Traditionally a savory Vietnamese pancake filled with pork and shrimp, this plant-based version swaps the meat for fresh, colorful vegetables and tofu, making it perfect for vegans and anyone wanting a lighter, wholesome meal.

The name “Bánh Xèo” means “sizzling cake,” referring to the tantalizing sound the batter makes when it hits the hot pan – a sensory invitation to a feast.

This recipe captures the essence of the original with its crispy edges, fragrant turmeric-infused batter, and a medley of fresh herbs and crunchy veggies. Whether you’re new to Vietnamese cuisine or a seasoned foodie, this vegan Bánh Xèo will become a favorite for lunch, dinner, or even a stunning appetizer at your next gathering.

Plus, it’s a fantastic way to add more plant power to your diet without sacrificing flavor or texture!

Why You’ll Love This Recipe

Bánh Xèo is all about vibrant textures and bold flavors. The crispy exterior paired with a tender, savory filling creates a delightful contrast in every bite.

This vegan version uses simple, fresh ingredients that are easy to find and quick to prepare, making it accessible even for busy home cooks.

You’ll appreciate how versatile and customizable the fillings are—perfect for adapting to seasonal vegetables or whatever you have on hand. Additionally, it’s naturally gluten-free if you choose the right rice flour and soy sauce, so it suits many dietary needs.

Served with a tangy, slightly sweet dipping sauce and fresh herbs, this dish is a celebration of freshness and texture.

Finally, it’s a wonderful introduction to Vietnamese cooking techniques and flavors without needing exotic or hard-to-find ingredients. Once you master this recipe, you’ll be ready to explore more Vietnamese vegan dishes like Half Runner Beans Recipe or Kodiak Banana Muffins Recipe for a sweet end to your meal.

Ingredients

• 1 cup rice flour (gluten-free)
• 1/4 cup chickpea flour (for extra protein and crispiness)
• 1 1/2 cups coconut milk (full fat for richness)
• 1 tsp turmeric powder (for color and subtle earthiness)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup firm tofu, crumbled or thinly sliced
• 1 cup bean sprouts, rinsed
• 1 small onion, thinly sliced
• 1 cup thinly sliced mushrooms (shiitake or button)
• 1 small carrot, julienned
• 2 green onions, chopped
• Fresh herbs: mint, cilantro, Thai basil (a handful each)
• Vegetable oil (for frying)
• For the dipping sauce:
• 3 tbsp lime juice
• 2 tbsp maple syrup or agave nectar
• 2 tbsp soy sauce or tamari (gluten-free if needed)
• 1 clove garlic, minced
• 1 small chili, finely chopped (optional)

Equipment

• Non-stick frying pan or cast iron skillet (8-10 inches works best)
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Cutting board and knife
• Small bowl for dipping sauce

Instructions

1. Prepare the batter: In a mixing bowl, whisk together the rice flour, chickpea flour, turmeric powder, salt, and pepper. Slowly add the coconut milk while whisking continuously to avoid lumps. The batter should be thin enough to spread easily—similar to crepe batter. Set aside for about 15-20 minutes.
2. Prepare the vegetables and tofu: While the batter rests, slice the onion, mushrooms, carrot, and green onions. Crumble or thinly slice the tofu. Rinse the bean sprouts and herbs and set aside.
3. Make the dipping sauce: In a small bowl, combine the lime juice, maple syrup, soy sauce, minced garlic, and chopped chili if using. Stir well and adjust to taste. Set aside for flavors to meld.
4. Cook the Bánh Xèo: Heat 1-2 tablespoons of vegetable oil in your pan over medium-high heat. When hot, add a few slices of onion and mushrooms to the pan to sizzle.
5. Pour a ladleful of batter into the pan, swirling it quickly to spread thinly and evenly across the surface. The batter should sizzle and start to crisp immediately.
6. Immediately add a handful of tofu, bean sprouts, carrot, and green onions on one half of the pancake.
7. Cover the pan with a lid (optional) and cook for 3-4 minutes until the edges are golden and crispy and the batter is set.
8. Fold and serve: Use a spatula to carefully fold the pancake in half over the filling. Slide it onto a plate and garnish with fresh herbs.
9. Repeat the process with the remaining batter and fillings. Add more oil as needed.

Tips & Variations

“For the crispiest Bánh Xèo, make sure your pan is hot before pouring the batter and don’t overcrowd the pan with fillings.”

• Use different vegetables: Feel free to swap in sliced zucchini, bell peppers, or shredded cabbage depending on what you have available.
• Add mushrooms for umami: Shiitake or oyster mushrooms add a nice depth of flavor and meaty texture.
• For gluten-free: Double-check your soy sauce or opt for tamari.
• Make it spicier: Add sliced fresh chilies inside the pancake or increase the chili in the dipping sauce.
• Try different herbs: Vietnamese coriander or culantro can be exciting alternatives to traditional herbs.
• Tofu alternatives: Tempeh or seitan also work well if you want to experiment with textures.

Nutrition Facts

Note: Nutrition values are estimates and can vary based on specific brands and ingredient quantities.

Serving Suggestions

Bánh Xèo is traditionally served with an array of fresh herbs and leafy greens, which you can use to wrap pieces of the pancake for a refreshing bite. Add extra bean sprouts and sliced cucumbers on the side to keep the meal light and crunchy.

Pair this dish with a simple Vietnamese iced coffee or a light green tea. For a full Vietnamese spread, try complementing your Bánh Xèo with other vegan delights like Kikkoman Stir Fry Sauce Recipe for a quick vegetable stir fry or finish your meal with some sweetness from the Lazy Cookie Cake Recipe.

Conclusion

This vegan Bánh Xèo recipe is a wonderful way to bring a taste of Vietnam into your kitchen while keeping things plant-based and nutritious. Its crispy, golden exterior and fresh, colorful filling make it a crowd-pleaser that’s both satisfying and wholesome.

The recipe is versatile, allowing you to experiment with different vegetables and herbs to suit your preferences or seasonal availability.

Whether you’re cooking for yourself, family, or friends, this dish creates a fun and interactive dining experience as everyone assembles their own wraps with herbs and dipping sauce. Plus, it’s a fantastic introduction to Vietnamese flavors that invites you to explore more delicious recipes like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the irresistible Glazed Twist Donut Recipe.

Give this vegan Bánh Xèo a try and enjoy a sizzling, flavorful, plant-powered meal that’s sure to become a staple in your culinary repertoire!

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