Alimonia

Vietnamese bánh xèo: rice crêpes with crunchy vegetables

28.8.2023

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Author:

Alimonia

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Hearty dishes

∙ Gluten-free & vegan∙

Bánh Xèo, which translates as "sizzling cake", is a typical South Vietnamese specialty - wafer-thin, super crispy and a real eye-catcher with its bright yellow color! The batter consists of just a few ingredients such as rice flour, coconut milk and turmeric and is therefore vegan and gluten-free. Traditionally, the rice crêpes are refined with fresh mint, wrapped in lettuce leaves and then dipped in soy sauce or nuoc cham sauce - eaten with your hands, of course😉 For those who can't tolerate soy sauce, you can use coconut aminos, which I have also used in my recipe. I really like it as it gives the dish a slightly salty-sweet note and is particularly suitable for allergy sufferers. You can fill the bánh xèo however you like or with whatever you have in the fridge. If you like it authentic, fill them with bamboo shoots, mushrooms, carrots and lots of fresh mint and coriander😊

Ingredients

For the dough

200g white rice flour
1/4 tsp salt
1/2 tsp turmeric
200ml coconut milk
250ml water

For the vegetable filling

200g mushrooms
2-3 carrots, grated
2-3 spring onions
1 clove of garlic, chopped
1 chili pepper (optional)
20g fresh ginger, grated
200g mung bean sprouts
1 tbsp coconut aminos or soy sauce
1/2 bunch fresh coriander
1/2 bunch fresh mint
1 tsp sesame oil

In addition

8-10 large lettuce leaves
4 lime wedges
Coconut aminos or soy sauce for dipping

This is how it's done

To make the batter, mix the rice flour with the salt and turmeric and stir in the coconut milk with a whisk. Now add 250 ml water and stir to form a smooth, liquid batter. Set aside for approx. 15-30 minutes.
In the meantime, wash the vegetables and herbs. Finely chop the onions, garlic, chili and herbs. Slice the mushrooms and finely grate the carrots.
In a non-stick pan with a little sesame oil, first sauté the onions, garlic, chilli and grated ginger, then add the mushrooms and sauté for a further 2-3 minutes. Deglaze with the coconut aminos sauce, toss the pan briefly and transfer the vegetables to a bowl.
In the same pan, fry the grated carrots and bamboo shoots for 1-2 minutes, then put to one side in a bowl.
Now heat the pan with 1 tbsp of oil again on a medium heat. Pour a ladleful of batter into the pan and spread evenly by swirling the pan.
As soon as the batter no longer sticks to the pan, place about 2 tbsp of carrots, mushrooms and mung bean sprouts on one half of the pan. Cover the whole thing for approx. 1 minute. If the crêpes can be lifted easily and are already crispy brown, add a tbsp of chopped fresh coriander and mint to the filling. Fold the crêpes closed and keep warm in the oven. Continue in exactly the same way with the remaining batter until the batter is used up.
Serve the crispy rice crêpes with 5 crispy lettuce leaves and 2 lime wedges and serve with the coconut aminos or soy sauce.

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small note: traditionally, the rice crêpes are wrapped in lettuce leaves, dipped in the sauce and then eaten as finger food.