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Vegan Bánh Xèo: Crispy, Flavorful, and Oh-So-Versatile
If you’ve ever had bánh xèo, you know how irresistible these crispy Vietnamese crepes are. Traditionally filled with shrimp and pork, this vegan version gives the classic a plant-based twist without losing any of the magic. The beauty of bánh xèo lies in its versatility—you can fill it with whatever your heart desires!
The Filling: Endless Possibilities
For my vegan take, I like to use marinated, crumbled tofu as the main filling. But you could also go for fried tofu, or mix it up with veggies like broccoli, cabbage, and/or carrots or whatever other vegetable you fancy. The OG traditional way is to also include mung beans in the filling. I’m not a mung bean fan myself so I don’t use it but you certainly can. The point is, this crepe is your canvas, so let your imagination run wild.
The Crepe: The Heart of the Dish
While visiting Vietnam, I noticed bánh xèo was everywhere—street corners, markets, you name it. And yes, I ate so many that I actually hit my limit. I didn’t even know that was possible for me. I noticed that in Vietnam, people tend to fry them with so much oil that it sometimes borders on deep frying home. At home, I use a bit less oil but still achieve that crave-worthy crispiness.
Getting the perfect bánh xèo took me years of experimenting, but I’ve cracked the code! Here’s the secret:
- Use a non-stick pan. It’s non-negotiable.
- Heat control is everything. Start with super high heat, pour the batter, and then add your filling. You want to pour the batter first so that the onions and filling don’t get burnt through the batter but instead you get this beautiful golden brown crepe.
- Timing is key. After adding the batter and filling, lower the heat, cover the pan, and cook for exactly two minutes. Then, remove the lid, crank the heat back up to high, drizzle oil around the edges, and let it cook for another two minutes. Fold it, and voilà—a perfectly golden, crispy crepe every time!
Serving Suggestions
No bánh xèo experience is complete without a dipping sauce. I pair mine with a vegan fish dipping sauce that’s packed with umami goodness. Whether you’re making full-sized crepes or mini ones for a party (pro tip: use a one-egg pan for adorable bite-sized portions), these are sure to be a hit.
So, whether you’re hosting friends or just treating yourself, this vegan bánh xèo is bound to become a favorite. Crispy, flavorful, and endlessly customizable—it’s a dish you’ll come back to time and time again.
Vegan Vietnamese Crepes | Banh Xeo Chay
Ingredients
Crumbled tofu:
- 3 14 ounces tofu
- 1/2 tsp kosher salt
- ½ tsp black pepper
- ½ tsp sugar
- 1 Tbsp mushroom powder
- ½ Tbsp vegan fish sauce
- 6 garlic cloves, chopped
- 1 whole shallot, chopped
Batter mix:
- 2 cups rice flour, it’s important it’s an Asian brand
- 1 tsp kosher salt
- ½ Tbsp turmeric powder
- ¼ cup cornstarch
- ¼ cup coconut milk
- 12 oz beer, or 1 ½ cups
- 3 cups sparkling water
- 1 Tbsp olive oil
- ¼ cup garlic chives, or green onions, chopped
Crepe filling:
- minced tofu
- 2 onions, thinly sliced
- 1 bag bean sprouts
Optional garnish:
- red leaf lettuce
- fish herb
- basil
- mint leaves
- vegan fish dipping sauce
Instructions
- In a mixing bowl, add tofu blocks and marinate with black pepper, salt, sugar, vegan fish sauce and mushroom powder.
- Mix tofu together with marinated ingredients. The tofu will be crumbled at this point which is fine. Set aside.
- Put all the dry ingredients of the batter mix in a large bowl and whisk together.
- Then add coconut milk, beer, carbonated water, oil and chives. Mix well.
- Put the batter mix in the fridge and let it rest for at least 3 hours, preferably overnight.
- In a pan on medium high heat, add 1/4 cup cooking oil and fry garlic and shallots for one minute.
- Add the tofu and let it cook untouched for 5 minutes but making sure to toss it halfway.
- Remember to stir the batter well before making each crepe.
- In a non-stick pan, turn heat on high to medium high. Wait for the pan to get extra hot, add a bit of oil then pour ¼ cup of batter and swirl so the pan is evenly coated.
- Turn heat down all the way to low, then take a small bunch of sliced onions, and around 1/2 cup of crumbled tofu.
- Then add a handful of bean sprouts on one side of the pan. Cover with lid and cook for 2 minutes.
- Remove lid, turn heat to medium high and brush oil on all sides of the crepe. Cook for 2 minutes. The sides will start lifting and that’s when you know it’s ready.
- Fold crepe over and immediately remove from pan.
- Repeat process. You don’t need to add more oil before pouring the batter again.
- It’s best to eat them right away when they are nice, warm and crispy.
- To serve, you can roll the crepes with red leaf lettuce and dip with vegan fish dipping sauce, or you can put the crepe in a bowl, add all the herbs and lettuce and eat it like a salad with fish dipping sauce as your dressing.
Nutrition
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