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.
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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.
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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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