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    Home » International Vegetarian » Vegan Banh Xeo

    Vegan Banh Xeo Recipe | Video

    Published: May 20, 2022 by Pavani · Leave a Comment

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    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.

    Grey plate with Vegan banh xeo topped with fresh herbs.

    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
      • Make Banh Xeo Batter
      • Vietnamese Dipping Sauce
      • Make the Mung bean Pancakes
    • Expert Tips
    • You might also like
    • Recipe Card

    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.

    Grey plate with mung bean pancakes.

    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!!

    Grey plate with Vietnamese crepes topped with herbs.

    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.
    Ingredients needed for batter, details in recipe card.

    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.
    Ingredient needed to make dipping sauce - details in recipe card.

    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.

    3 panel photo showing the blending of rice and lentils into a smooth paste.

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

    2 panel photo showing the addition of coconut milk and turmeric to make the batter.

    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.

    4 panel photo showing the making of stuffed mung bean pancake.

    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.

    3 panel photo showing the addition of veggies in pancake.

    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!!
    Grey plate with Vegan banh xeo topped with mixed herbs.

    You might also like

    Here are a few Asian recipes that you might like:

    • Blue platter with Tofu asparagus stir fry.
      Sesame Tofu Asparagus Stir Fry Recipe
    • Blue bowl with Malaysian Curry sauce
      Vegan Malaysian Curry Sauce Recipe
    • Hotteok (Stuffed Korean Pancakes) Recipe for #BreadBakers
    • Vegan Bao Bun
      Steamed Bao Buns Recipe with Pulled Jackfruit filling
    White plate with folded mung bean pancake topped with fresh herbs.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Grey plate with mushroom filling mung bean pancakes.

    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
    Prevent your screen from going dark
    Prep Time: 30 mins
    Cook Time: 30 mins
    Soaking Time:: 8 hrs
    Total Time: 9 hrs
    Course: Breakfast
    Cuisine: vietnamese
    Servings: 6 Servings

    Ingredients

    • 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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Usha Rao

      September 25, 2014 at 11:09 am

      Yeah, we made the same thing but different ingredients. Even I liked the filling used though mine had shrimp instead of tofu. I should try your vegetarian fish sauce. I eat fish, we do not like the smell of the fish sauce. Thought I made the dipping sauce, we ate our pancakes without the dipping sauce as the fish sauce smell was too strong. Beautiful clicks.

      Reply
    2. Varadas Kitchen

      September 25, 2014 at 1:02 pm

      I does look a lot like pesarattu. With the filling it looks really appetizing. Good one.

      Reply
    3. vaishali sabnani

      September 25, 2014 at 2:45 pm

      Lovely pancakes and those garnishes make it look so rustic..absolutely amazing. The veg sauce caught me attention right away ..looks stunning. Loved the complete meal. Super.

      Reply
    4. Suma Gandlur

      September 25, 2014 at 3:56 pm

      Nutritious and filling pancakes.

      Reply
    5. Priya Suresh

      September 25, 2014 at 6:19 pm

      Wow, this pancake sounds almost like our pesarattu na, wow u made vegan fish sauce, thats truly amazing Pavani.

      Reply
    6. Manjula Bharath

      September 26, 2014 at 6:10 am

      Looks like andhra pesarattu very very tempting and healthy pancakes 🙂 make me drool here .. Love the healthy combo !!

      Reply
    7. Harini-Jaya Rupanagudi

      September 29, 2014 at 2:02 pm

      Tofu in Pesarattu!! A real fusion cuisine 🙂 Love it. Good choice for Vietnam!

      Reply
    8. Srivalli

      September 30, 2014 at 8:35 am

      Very pretty pictures Pavani..and agree this looks so much like our own...I am sure we will like the different tastes this gets..

      Reply
    9. PJ

      October 14, 2014 at 3:14 am

      SO many similarities in cuisine across the globe! And you have plated the dish so well Pavani!

      Reply
    10. Manjula Bharath

      October 29, 2014 at 2:38 am

      Looks like a vegan moong chilla , very tempting stuffing dear 🙂 looks fantastic !!

      Reply
    11. Global Tastes & Travels Inc.

      October 29, 2014 at 3:43 am

      Love the ingredients in this one and this would make a great breakfast

      Reply
    12. Sreevalli E

      November 05, 2014 at 2:23 am

      They look similar to pesarattu.. Tempting.

      Reply
    13. Sapana Behl

      December 08, 2014 at 10:52 am

      Pancakes looks so light and delicious .

      Reply

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