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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
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Prep Time: 30 mins
Cook Time: 30 mins
Soaking Time:: 8 hrs
Total Time: 9 hrs
Course: Breakfast
Cuisine: vietnamese
Servings: 6 Servings


  • 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
  • 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)


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!!


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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