What makes the batter for this bánh xèo recipe light and crispy?

The key to a light and crispy bánh xèo lies in the batter's composition. Using rice flour mixed with cornstarch and water creates a thin batter that crisps up beautifully when cooked in a hot non-stick skillet. The addition of coconut cream adds a subtle richness, enhancing the texture and flavor of the crêpes.

What are the best mushrooms to use in this vegan bánh xèo recipe?

For the richest umami flavor, a combination of brown beech, king oyster, and regular oyster mushrooms works best. These varieties not only offer a meaty texture but also absorb flavors well, making them perfect for replacing traditional meat fillings in vegan crêpes.

How do I keep my bánh xèo from sticking to the pan?

Using a non-stick skillet is crucial to prevent sticking and achieve the ideal crispiness. Ensure the skillet is well-heated and oiled before adding the batter. This ensures that your bánh xèo crisps up nicely without sticking, making the cooking process smoother and more enjoyable.

Bánh Xèo Recipe (Savory Vietnamese Crêpes)

Name: Vegan Bánh Xèo (Savory Vietnamese Crêpes)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 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 teaspoons turmeric; 1 teaspoon salt; 2 cloves garlic, finely minced; 1 thai chili, sliced (omit or use half if you don’t like spicy); 1/3 cup vegan fish sauce; 1 tablespoon sugar; the juice of one lime; canola oil; 2-4 shallots, halved and thinly sliced; 2-4 scallions, chopped; 1/2 bunch brown beech mushrooms, broken up and roughly chopped; 2 king oyster mushroom stems, sliced thin; a handful or two of oyster mushrooms, destemmed and roughly chopped; a couple handfuls of bean sprouts; a few butter lettuce leaves; a handful each of fresh basil and mint; lime wedges, to serve

Description

Dive into our vegan bánh xèo recipe and discover a crispy, savory delight that’s sure to become a new favorite at your table. It’s the perfect blend of traditional Vietnamese flavors and fresh, plant-based ingredients!

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 teaspoons turmeric
1 teaspoon salt

for the nước chấm

2 cloves garlic, finely minced
1 thai chili, sliced (omit or use half if you don’t like spicy)
1/3 cup vegan fish sauce
1 tablespoon sugar
the juice of one lime

for the crêpes

canola oil
2–4 shallots, halved and thinly sliced
2–4 scallions, chopped
1/2 bunch brown beech mushrooms, broken up and roughly chopped
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 each of fresh basil and mint
lime wedges, to serve

Cook Mode Prevent your screen from going dark

Instructions

To Make the Batter:

Combine all batter ingredients in a bowl.
Chill overnight in the refrigerator.
Bring to room temperature and whisk before cooking.

To Make the Nước Chấm:

Mix garlic, chili, vegan fish sauce, sugar, and lime juice. Adjust flavors to taste.
Chill in the refrigerator until needed.

To Make the Crêpes:

Heat a small amount of canola oil in a non-stick pan over medium heat.
Sauté shallots and scallions until slightly golden.
Add brown beech mushrooms and cook for 1-2 minutes.
Pour enough batter into the pan to evenly coat the bottom.
Add king oyster mushrooms, oyster mushrooms, and bean sprouts.
Cover and cook for 2-3 minutes or until the edges of the crêpe become transparent.
Remove the cover and cook for another 2 minutes until the bottom is crisp.
Carefully fold the crêpe in half using a spatula.
Transfer to a plate and repeat with the remaining ingredients.

To Serve:

Serve the crêpes hot with the chilled nước chấm, accompanied by fresh herbs, lettuce, and a squeeze of lime.

Notes

Preparing Your Batter Ahead Of Time:

For optimal results with your bánh xèo recipe, prepare your batter ahead of time. The batter can be stored in the refrigerator for up to 48 hours, allowing the flavors to meld and the texture to settle, which can lead to an even crispier crêpe.

When you’re ready to make your bánh xèo, give the batter a good stir to reincorporate any separation that may have occurred.

Reheating:

Bánh xèo are best enjoyed fresh right out of the skillet when they are at their crispiest. If you have leftovers, you can store them in the refrigerator for a day or two, but keep in mind that they won’t be as crispy when reheated.

If you do need to reheat them, try doing so in a pan over medium heat to help bring back some of the crispiness, but they won’t be quite the same as freshly made.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Chilled, Sautéed
Cuisine: Vietnamese