Vegan Banh Xeo Recipe | Video

Banh Xeo are crispy and delicious Vietnamese pancakes or crepes made with a mung beans and rice base batter. In this vegan version, I use mushrooms, tofu and bean sprouts in the recipe. These are hearty, filling and protein packed.

These lentil based pancakes are great alternate to omelets. Serve with spicy dipping sauce for a yummy meal of the day.

About the recipe

I love exploring international vegetarian dishes from around the world. Each cuisine has a unique flavor profile and ingredient combinations that fascinates me.

Vietnamese cuisine features a combination of 5 fundamental taste elements/ senses: spicy, sour, bitter, salty and sweet. This is very similar to Indian and hence my love for this amazing South Asian cuisine. Traditional Vietnamese cooking uses a lot of fresh ingredients, minimum use of oil and relies on herbs and vegetables. It is considered as one of the healthiest cuisines in the world.

Bánh Xèo means sizzling (xèo) bread or cake (bánh). The bánh xèo batter is poured onto hot pan, thus creating the sizzling sound and the final crispy texture of the pancake.

Traditionally Vietnamese pancakes are made with rice flour, corn starch and turmeric. But this version uses raw rice and whole mung beans. These are soaked overnight and then ground to make the batter. This is very similar to Andhra pesarattu.

But the similarity ends there. These crepes are the usually include meat and seafood. To make these vegan banh xeo, I use mushrooms and tofu in the crepe itself. Then fill it with bean sprouts, veggies and top everything with fresh herbs.

These vegetarian Vietnamese crepes are scrumptious, wholesome and filling. Serve them with banh xeo sauce aka dipping sauce and Enjoy!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make the Vegan banh xeo batter:

• Whole mung/ moong beans - you can also use split yellow moong dal instead.
• Raw Rice - you can use either jasmine rice or any medium-to-large grain rice.
• Coconut milk - either light or regular will work here.
• Scallions.
• Ground turmeric and salt.

Other ingredients you need are:

• Mushrooms - any variety will work. I love using white or brown mushrooms.
• Tofu - use either extra firm or firm tofu.
• Bean sprouts
• Veggies - cabbage, carrot, cucumber etc.
• Fresh herbs - mint, Thai basil, cilantro, parsley etc.

To make the banh xeo sauce, you will need the following ingredients:

• Soy sauce - low sodium recommended.
• Rice vinegar - unseasoned if possible.
• Brown sugar, chili sauce, garlic, lemon/ lime juice.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here's how to make vegan banh xeo recipe:

Make Banh Xeo Batter

Soak mung beans and rice overnight or for at least for 8 hours. Drain and rinse the soaked rice and mung beans. Combine both of them in a blender and blend into a smooth paste adding water as needed. Transfer to a large bowl.

Stir in turmeric, salt, green onions and coconut milk. Mix well and set aside.

Vietnamese Dipping Sauce

In a small bowl, combine sugar, soy sauce, rice vinegar, lime juice, garlic and chile paste. Whisk well until the sugar is dissolved.

Make the Mung bean Pancakes

Heat 2 teaspoon oil in a medium non-stick skillet over medium high heat. Add ¼ cup mushrooms and ¼ of the tofu slices. Stir-fry till the mushrooms are slightly tender.

Ladle in just enough batter to cover the veggies in the pan, swirling the pan to coat the bottom. Reduce the heat to medium-low and cook until the bottom is crispy.

Scatter ¼ cup bean sprouts and veggies on one half of the pancake. Gently fold other side over to form a half moon. Cook the pancake 1~2 minutes per side.

Repeat with the remaining batter and veggies to make a total of 6 pancakes. Garnish with fresh herbs and serve with Vietnamese Dipping Sauce.

Expert Tips

• You can use either whole mung/ moong beans or split yellow moong dal. Whole moong will have to be soaked longer while split needs about 1~2 hours of soaking.
• Use either jasmine rice or any medium-to-large grain rice.
• Coconut milk adds a nice flavor to these Vietnamese pancakes. Use either light or regular will work here.
• Banh xeo batter can be made up to 2 days in advance. Store it in the fridge until ready to use.
• Use a nonstick pan to avoid the pancakes sticking to the pan.
• Make a double or triple batch of the dipping sauce. You can also use it as dressing for salads or for dipping momos and spring rolls.
• Here's another interesting lettuce wrap recipe: cut the mung bean pancake into pieces and wrap them in lettuce leaves and enjoy!!

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Recipe Card

Vegan Banh Xeo | Vietnamese Pancakes

Banh Xeo are crispy and delicious Vietnamese pancakes or crepes made with mung beans and rice. These are hearty, filling and protein packed.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Soaking Time:: 8 hours hrs

Total Time: 9 hours hrs

Course: Breakfast

Cuisine: vietnamese

Servings: 6 Servings

Ingredients

1x2x3x

• ½ cup Jasmine rice or other long grain *
• ½ cup Mung/ Moong beans
• ½ cup Water, more as needed to blend
• ¼ teaspoon Turmeric
• To taste Salt
• 2 Green Onions, thinly sliced
• ¼ cup Light Coconut Milk
• 2½ tablespoons Oil
• 2 cups Mushrooms, sliced
• 8 ounces Extra Firm Tofu, drained and cut into 16 thin slices
• 2 cups Bean Sprouts
• 2 cups Veggies like cabbage, carrot, cucumber etc. for filling (optional)
• 1 cup Fresh herbs like basil, cilantro & mint, for garnish

Banh Xeo Sauce:

• 2 teaspoons Turbinado Sugar
• 3 tablespoons Low-sodium Soy sauce
• 1 tablespoon Unseasoned Rice Vinegar
• 2 tablespoons Lime/ lemon juice
• 1 Garlic clove, minced
• 2 teaspoons Chile garlic paste (like Sambal Oelek)

Instructions

Make Banh Xeo Batter:

• Soak mung beans and rice overnight or for at least for 8 hours. Drain and rinse the soaked rice and mung beans. Combine both of them in a blender and blend into a smooth paste adding water as needed. Transfer to a large bowl.

  Stir in turmeric, salt, green onions and coconut milk. Mix well and set aside.

Vietnamese Dipping Sauce:

• In a small bowl, combine sugar, soy sauce, rice vinegar, lime juice, garlic and chile paste. Whisk well until the sugar is dissolved.

Make Vietnamese Pancakes:

• Heat 2 teaspoon oil in a medium non-stick skillet over medium high heat. Add ¼ cup mushrooms and ¼ of the tofu slices. Stir-fry till the mushrooms are slightly tender, about 2~3 minutes.

  Ladle in just enough batter to cover the veggies in the pan, swirling the pan to coat the bottom. Reduce the heat to medium-low and cook for 3~5 minutes or until the bottom is crispy.
• Scatter ¼ cup bean sprouts and veggies on one half of the pancake. Gently fold other side over to form a half moon.

  Cook the pancake 1~2 minutes per side.; Repeat with the remaining batter and veggies to make a total of 6 pancakes. Garnish with fresh herbs and serve with Vietnamese Dipping Sauce.

Video

Notes

• You can use either whole mung/ moong beans or split yellow moong dal. Whole moong will have to be soaked longer while split needs about 1~2 hours of soaking.
• Use either jasmine rice or any medium-to-large grain rice.
• Coconut milk adds a nice flavor to these Vietnamese pancakes. Use either light or regular will work here.
• Banh xeo batter can be made up to 2 days in advance. Store it in the fridge until ready to use.
• Use a nonstick pan to avoid the pancakes sticking to the pan.
• Make a double or triple batch of the dipping sauce. You can also use it as dressing for salads or for dipping momos and spring rolls.
• Here's another interesting lettuce wrap recipe: cut the mung bean pancakes into pieces and wrap them in lettuce leaves and enjoy!!

Nutrition

Serving: 1Pancake | Calories: 238kcal | Carbohydrates: 32g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 338mg | Potassium: 595mg | Fiber: 5g | Sugar: 6g | Vitamin A: 938IU | Vitamin C: 31mg | Calcium: 76mg | Iron: 3mg

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