Print

Bánh Xèo Recipe - Egg-Free Crispy Vietnamese Pancake Crepe

Bánh Xèo Recipe - Egg-Free Crispy Vietnamese Pancake Crepe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 37 reviews

It has a look and feel of eggs but is suitable for people who may have egg allergies or are choosing to eat vegan! This Bánh Xèo recipe is irresistible with a delicately crispy Vietnamese pancake with a golden-brown crust! This dairy-free and egg-free recipe are so fuss-free and straightforward that you can make it in under 15 minutes. Plus, this healthy vegetarian recipe without eggs is super fresh with garden herbs and red lettuce; you'd want to eat this for lunch and dinner!

Ingredients

Scale

Bánh Xèo Recipe - Egg-Free Crispy Vietnamese Pancake Crepe

  • 80g rice flour
  • 3 tbsp AP flour (Or GF flour)
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp curry powder
  • 1/3 C coconut milk
  • 2/3 C water
  • Vegetable oil for frying

 

Traditional Banh Xeo Filling

  • 100g shrimp
  • 100g pork belly, sliced

 

Vegan Banh Xeo Filling

  • 100g king oyster mushrooms, julienne
  • 100g shimeji mushrooms
  • 1/2 block firm tofu, sliced
  • 10 vegan shrimp, sliced in half
  • 1/2 block tempeh, cooked per packaged instructions, julienne

 

Banh Xeo Garnish and Wraps

  • green onions, 2 inch long, julienne
  • mung bean sprouts
  • red lettuce
  • mint leaves
  • cilantro
  • sesame leaves
  • mustard leaves
  • rice paper wrappers

Instructions

  1. Combine dry ingredients in a bowl mix well.
  2. Add wet ingredients, whisk and mix well.
  3. Cook shrimp and pork belly (or Vegan Banh Xeo fillings, ex. king oysters mushrooms) over medium-high heat in a non-stick pan.
  4. Season with salt and pepper and a little ground white pepper. Once cooked through, set aside.
  5. Lightly oil the non-stick pan again and pour in 1/4 batter until it forms a thin layer.
  6. Add green onions, bean sprouts, Banh Xeo filling, ex shrimp and pork belly or mushrooms.
  7. At this point, the crepe should be dry (done cooking).
  8. Check to see if the underside is golden brown.
  9. Fold in half and plate.
  10. Repeat until the batter is used up.
  11. Serve with fresh red lettuce, mint, cilantro, sesame leaves and traditional or vegan nước cham.

Equipment

Notes

Nutrition

Recipe Card powered byTasty Recipes