Ingredients

The following ingredients have 4 Servings
  • 3/4 cup white rice flour
  • 2 tbsp tapioca starch
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/8 tsp turmeric
  • 1/3 cup coconut milk
  • 1/2 cup water
  • 1/4 cup chopped green onions
  • 1 tbsp oil
  • 1 small block of tofu (cut into thin strips)
  • 5-6 cremini mushrooms (or white button mushrooms, sliced)
  • 1 small carrot (cut into thin matchsticks)
  • 1 cup mung bean sprouts
  • 3 tbsp water
  • 1 tbsp vegan fish sauce
  • 1 tbsp sugar (or maple syrup)
  • 1 tsp lime juice
  • 1/2 clove of garlic (finely minced)
  • 1/4 Thai chili (finely chopped)

Instruction

  • Batter: In a large mixing bowl, whisk together the white rice flour, tapioca starch, salt, sugar, and turmeric.
  • Add the coconut milk, water, and green onions, and whisk until you get a smooth batter. Cover and set aside for at least 15 minutes.
  • Filling: Heat the tablespoon of oil in a non-stick skillet. Once hot, add the tofu and sauté for about 5 minutes, or until golden brown.
  • Next, add the mushrooms and carrots, and sauté for another 5 minutes. You still want the carrots to be slightly crunchy. Remove from heat and set aside.
  • To make the Bánh Xèo: heat a teaspoon of oil in a non-stick wok over medium-high heat. Use a kitchen paper towel to spread the oil evenly. Pour about 1/3 cup (or less if using a small wok) of the batter in the skillet and quickly tilt to spread it into a thin even layer.
  • Arrange about 1/4 cup of the sautéed mushrooms, tofu and carrots on one half of the crepe. Top with some mung bean sprouts and cook uncovered for 3-4 minutes, or until the crepe is golden brown and crispy.
  • Fold the Bánh Xèo in half and transfer to a serving plate. Repeat with the remaining batter and vegetables.
  • Serve the Bánh Xèo warm with the dipping sauce and fresh herbs on the side!