Bánh Xèo Recipe – Crispy Vietnamese Crêpes

Let’s get cooking with our vegan bánh xèo recipe, where every crêpe is a ticket to a tasty adventure! Perfect for a plant-based feast, these crêpes offer a crispy texture and a savory filling that’ll make your taste buds dance with joy.

Spring into flavor with this vegan bánh xèo recipe—a delicious twist on the classic Vietnamese dish! Made with a light, crispy batter and packed with savory mushrooms, this dish is perfect for any occasion, from a lazy Sunday to a cozy dinner. Each crêpe is rich with umami, complemented by a tangy-sweet vegan nước chấm that’s just spot on.

One sun-dappled afternoon spent watching the Food Network led me to the discovery of bánh xèo — those irresistibly crispy, sizzling crêpes that just begged to be made in my kitchen. With the batter already vegan — thanks to its simple base of rice flour and coconut milk — I saw the perfect chance to toss in a mix of mushrooms for a fun, plant-based twist. Inspired by the rich culinary traditions of Vietnam, this recipe is my personal interpretation, blending familiar ingredients with a respectful tribute to the original flavors.

What special touch makes bánh xèo go from ordinary to extraordinary? It’s the vibrant sidekicks—crisp lettuce, fresh herbs, and crunchy bean sprouts—that bring a burst of freshness, adding a perfect contrast to every bite. Whether you’re looking for a new vegan breakfast or craving something a bit different, this recipe is ready to roll out the flavors and charm its way onto your favorite list for this season.

What Is Bánh Xèo?

Bánh Xèo, or Vietnamese sizzling pancakes, is a standout dish known for its vibrant flavor and irresistibly delicate texture. The name “bánh xèo” (bahn say-oh) translates to “sizzling cake,” referring to the sound the rice batter makes when it hits a hot skillet. This savory dish is a thin crêpe traditionally made from a batter of rice flour, water, and coconut milk, which is inherently vegan. It’s traditionally filled with ingredients such as shrimp and pork, and served with a tangy fish sauce called nước chấm (nook chum).

Veganizing a bánh xèo recipe here involves substituting the traditional fillings of shrimp and pork with a variety of mushrooms, which adds umami and texture. This version offers all of the components that make it so good, offering a plant-based meal that’s refreshing and savory, suitable for any time of day.

The appeal of bánh xèo recipe lies not just in its taste but also in how it harmonizes with fresh herbs and balanced sauce. The light, airy batter beautifully complements the crunch of fresh lettuce, mint, and other herbs typically served with it, creating a refreshing bite each time.

For a vegan version of nước chấm, we used a prepared vegan fish sauce which adds some umami depth, and is perfect for spooning over each bite.

Why You’ll Love This Recipe

This vegan bánh xèo recipe will flip your world deliciously upside down! Here’s why you’ll love it:

• Crunch Factor: Each crêpe is a crispy, golden ticket to flavor town. It’s like a little party in your mouth where crispy meets savory. It’s the kind of flavor that hugs your soul and high-fives your taste buds!
• Umami Magic: Dive into the deep end of taste with the rich, savory goodness of mushrooms drizzled with a vegan nước chấm that’s nothing short of spectacular.
• Freshness Burst: With every bite, fresh herbs and crunchy veggies spark a little explosion of freshness. It’s like springtime on your plate, no matter the season!
• Foolproof Fun: Who says gourmet needs to be complicated? This recipe is easy to make, with wholesome ingredients and simple steps that make cooking fun.
• Mealtime Versatility: Whether it’s a brunch that stretches into the afternoon or a light dinner that dazzles your evening, this dish is about to become your go-to for making any meal memorable.

Key Ingredients

Ready to whip up some vegan bánh xèo that’ll make your taste buds dance? Let’s break down the key players that make this dish a standout. Each ingredient not only adds its unique flair but also works together to create a balanced dish. Here’s what you’ll need:

For The Batter:

• Rice Flour: The backbone of these crêpes, rice flour gives that quintessential light and crispy texture that bánh xèo is famous for.
• Cornstarch: A little cornstarch goes a long way in crisping up the edges of our crêpes, making them delightfully crunchy.
• Water: Thins out the batter to ensure it spreads thinly and evenly across the pan, key for that perfect crêpe consistency.
• Coconut Cream: This rich, creamy addition brings a hint of sweetness and luxurious texture to the batter, complementing the earthy notes of turmeric.
• Turmeric: Not just for color, turmeric adds a subtle earthiness and vibrant golden hue, making these crêpes as beautiful as they are delicious.

For The Vegan Nước Chấm:

• Garlic: Adds a punch of sharp, aromatic flavor that’s indispensable in Southeast Asian cooking.
• Thai Chili (optional): Turn up the heat if you like it spicy, or keep it mild by omitting this. Either way, you control the fire!
• Vegan Fish Sauce: I used Fysh sauce, but feel free to try other brands or make your own vegan fish sauce.
• Sugar: Balances the heat and acidity with its sweetness, rounding out the flavors.
• Lime: The zesty lime juice adds a fresh, tangy kick to the sauce, brightening up the overall dish.

For The Fillings:

• Shallots: Milder and sweeter than onions, shallots soften beautifully to add a subtle depth to the filling.
• Scallions: Bring a mild, peppery crunch that freshens up every bite.
• Brown Beech Mushrooms: These little guys are all about texture and soak up flavors like a sponge.
• King Oyster Mushrooms: Meaty and satisfying, they add heft and chew, making each forkful more fulfilling.
• Oyster Mushrooms: Their delicate vegan seafood texture and mild, sweet taste provide a lovely contrast to the more robust king oyster mushrooms.
• Bean Sprouts: Add a crisp, fresh crunch right at the end, giving the crêpes a burst of freshness.

The mushrooms listed above add great flavor and texture but feel free to use whatever you like or whatever is available to you.

With these ingredients in hand, you’re all set to create something truly special. Each component plays its part in crafting an unforgettable dish. Get ready for a flavor-packed experience with this vegan bánh xèo recipe!

How To Make

Whipping up this bánh xèo recipe is like bringing a little piece of Vietnam right into your kitchen—it’s fun, flavorful, and oh-so-satisfying. No matter your cooking skill level, this guide will make creating these vegan Vietnamese crêpes an absolute breeze. Here’s what you’ll do:

Prepare the Batter

• Mix It Up: Grab a large bowl and whisk together rice flour, cornstarch, water, coconut cream, turmeric, and salt. This blend is the secret to getting that light, crispy texture we love.
• Let It Chill: Pop the batter in the fridge overnight. This little rest lets the flavors mingle and the batter thicken just right, setting you up for perfect crêpes the next day.

Make The Vegan Nước Chấm

• Blend the Ingredients: In a bowl, combine finely minced garlic, Thai chili (use less if you’re not a fan of spice), vegan fish sauce, sugar, and the juice of one lime. This is your flavor bomb!
• Adjust and Chill: Give it a taste and tweak it till it ticks all your boxes—sweet, tangy, salty, and spicy. Then, let it chill in the fridge to develop those wonderful flavors.

Cook the Crêpes

• Heat Your Skillet: Start with a medium-hot non-stick pan and a splash of canola oil. Get it just right to make sure nothing sticks and everything sizzles.
• Sauté Your Fillings: Toss in your shallots and scallions first until they’re golden, then add the mushrooms. These guys bring the umami richness that’s key to your filling.
• Get Crispy: Pour in just enough batter to thinly coat the pan. Turn to ensure it’s thin and evenly distributed. Watch as it transforms into a golden, crispy delight! Layer on some fresh bean sprouts for some crunch, then cover.
• Perfect the Flip: After a few minutes under a lid, lift and let the bottom crisp up. Then, the moment of truth—a confident flip or fold that turns your crêpe into a half-moon masterpiece.

Serve and Enjoy

• Lay out those beautifully folded crêpes and drizzle them with your homemade nước chấm.
• Add a side of crisp lettuce, fresh herbs, and a squeeze of lime for that final touch.
• Dive into this bánh xèo recipe and enjoy!

How To Eat Bánh Xèo

Tackling a plate of bánh xèo is all about the joy of the bite! Here’s a fun, simple way to dive in and make every mouthful count:

• Choose Your Chunk: Tear off a chunk of bánh xèo.
• Lettuce Bundle: Wrap your bánh xèo in a snug lettuce wrap.
• Herb Highlights: Sprinkle in your favorite herbs like mint, cilantro, and basil.
• Drizzle and Dip: Finish with a drizzle of homemade vegan nước chấm.

Filling Variations

If you’re looking to mix things up, here are some playful twists on the classic fillings for this vegan bánh xèo recipe that keep things fresh, fun, and vegan:

• Tofu or Tempeh: Add some sizzle to your crêpes with marinated tofu or tempeh. A little soak in soy sauce, garlic, and sesame oil turns these protein champs into flavor bombs.
• Jackfruit Magic: Shredded young green jackfruit is the chameleon of the vegan world, perfect for soaking up all those yummy flavors and offering a delightful texture similar to pulled pork.
• Mung Beans: These little gems are traditionally used in bánh xèo for good reason—they offer a nice crunch and a nutty flavor that’s simply irresistible.
• Carrots and Jicama: For a sweet and crunchy twist, add julienned carrots and jicama. They’re the perfect quick-cooking addition to light up your crêpes.

Bánh Xèo Tips

Here are a few pointers on how to ensure your crêpes are the talk of the table:

• Non-Stick Success: Use a good-quality non-stick skillet to ensure your crêpes turn out perfectly golden without sticking. This makes flipping them a breeze and keeps the texture just right.
• Batter Up!: Finding the sweet spot for your batter is key—it should be thin enough to dance around the pan but hold its own against the fillings. Too thick? A splash more water will do the trick.
• Turn Up the Heat: Crank up the heat for that perfect, crispy edge. Make sure that pan is sizzling before the batter hits it, and don’t skimp on the oil—it’s the secret to the ultimate crunch.
• Filling with Finesse: Tempted to load up those crêpes? Keep it light to let each flavor shine and ensure the perfect crispy-to-hearty ratio in every bite.
• Serve it Hot: Bánh xèo is best enjoyed fresh off the pan, so serve these beauties up hot and watch them disappear!

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