8ouncesExtra Firm Tofu, drained and cut into 16 thin slices
2cupsVeggies like cabbage, carrot, cucumber etc. for filling (optional)
1cupFresh herbs like basil, cilantro & mint, for garnish
Banh Xeo Sauce:
3tablespoonsLow-sodium Soy sauce
1tablespoonUnseasoned Rice Vinegar
2tablespoonsLime/ lemon juice
1Garlic clove, minced
2teaspoonsChile garlic paste (like Sambal Oelek)
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.
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!!