What is a crispy Vietnamese Crepe (Bahn Xeo)?
This veganized version of Bahn Xeo, a crispy Vietnamese crepe, is filled with a blend of brown beech, king oyster and oyster mushrooms to replace the traditional components of pork and seafood. The rice flour-based batter gets that yellow hue from a small scoop of turmeric and everything is brightened up with handfuls of fresh lettuce, mint and basil.
To eat the crepe, simply tear off a small piece with your hands.
Place the crepe into a lettuce leaf and top with fresh herbs.
Dip into Nouc Cham, and savor the rich, fresh and slightly spicy bite. Repeat.
Vegan Vietnamese Crepes {Bahn Xeo}
- Total Time: 45 minutes
- Yield: 4 crepes
- Diet: Vegan
Description
This vegan Vietnamese Crepe {Bahn Xeo} recipe is so savory and delicious. It makes 2 really big or 4 smaller crepes.
Ingredients
for the batter
- 1 cup rice flour
- 1/2 cup cornstarch
- 2 cups water
- 1/2 cup coconut cream (scrape the heavy stuff off the top of a can of full-fat coconut milk)
- 2 tsp turmeric
- 1 tsp salt
for the nuoc cham
- 2 cloves garlic, finely minced
- 1 thai chili, sliced (omit or use half if you don’t like spicy)
- 1/3 cup Fysh sauce
- 1 TB sugar
- the juice of one lime
for the crepes
- canola oil
- 2–4 shallots, halved and thinly sliced
- 2–4 scallions, chopped
- 1/2 bunch brown beech mushrooms
- 2 king oyster mushroom stems, sliced thin
- a handful or two of oyster mushrooms, destemmed and roughly chopped
- a couple handfuls of bean sprouts
to serve
- a few butter lettuce leaves
- a handful of fresh basil
- a handful of fresh mint
- lime wedges, to serve
Instructions
to make the batter
- Mix all of the batter ingredients together the night before. Place into the refrigerator to chill. Let it come to room temperature before making the crepes.
to make the nuoc cham
- Combine the five ingredients together. Taste and adjust the sauce as you like, then place in the refrigerator until ready to use.
to make the crepes
- Add a little canola oil to a nonstick pan over medium heat. Throw half of the shallots and scallions into the hot pan. Once slightly golden, throw in half of the brown beech mushrooms. Wait a minute or two, then place a ladle full of batter into the pan. You want just enough batter that it evenly coats the bottom of the pan. Throw the king oyster and oyster mushrooms and bean sprouts over the top. Cover and allow to cook for 2-3 minutes, or until the edges look transparent.
- Take off the lid and allow to cook for 2 minutes more. By this time, you should be able to easily slide a spatula under the crepe, and it should come off the pan cleanly. Fold in half, then transfer to a plate, repeating the process to create more crepes.
- Serve immediately with the nuoc cham, lettuce and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Chilled, Sautéed
- Cuisine: Vietnamese
Keywords: vietnamese crepe, vegan crepe, vegan nuoc cham, vegan bahn xeo
Anoushé says
I have been OBSESSED with ban xeo for about a year, ever since eating it for the first time! I’ve been eating it at least weekly for the last few weeks, and am so happy they add tofu for me! I’ve been searching for a recipe to make at home. Thank you so much for this recipe, now I can FINALLY recreate it 🙂 It looks amazing!
erinwyso says
Thank you, Anoushé … I hope you enjoy! 🙂
Jojo says
Oh wow, I got super into Bahn Xeo when I was travelling in Vietnam but for some reason I hadn’t considered making it at home. I will now though! I can’t wait to try your recipe.
erinwyso says
I hope you like, Jojo! You always visit the most fantastic places … hope this version of bahn xeo measures up!
LANA DENNING says
Hi , Erin, why your recipes are not PRINTER FRIENDLY ????? I have computer knowledge of a 2 year old, and only know how to print the recipe. Thank you, lana
erinwyso says
Hi Lana, I hear ya!
The short answer is, to just right-click on the page and print that way.
The long answer is: the recipe plugin I was using for this site (which had a printer button) was causing issues on my site. So I had to disable it.
I will have printer functionality back come early December when a new recipe plugin will be available.
I can’t wait to have this functionality back, which I know makes it so much easier to make a recipe. 🙂
Johanna - Green Gourmet Giraffe says
this looks really beautiful – it reminds me of a favourite vietnamese restaurant that closed too long ago – I must try it myself