Bánh Xèo Recipe - Egg-Free Crispy Vietnamese Pancake Crepe
It has a look and feel of eggs but is suitable for people who may have egg allergies or are choosing to eat vegan! This Bánh Xèo recipe is irresistible with a delicately crispy Vietnamese pancake with a golden-brown crust! This dairy-free and egg-free recipe are so fuss-free and straightforward that you can make it in under 15 minutes. Plus, this healthy vegetarian recipe without eggs is super fresh with garden herbs and red lettuce; you'd want to eat this for lunch and dinner!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 80g rice flour
- 3 tbsp AP flour (Or GF flour)
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp curry powder
- 1/3 C coconut milk
- 2/3 C water
- Vegetable oil for frying
- 100g shrimp
- 100g pork belly, sliced
- 100g king oyster mushrooms, julienne
- 100g shimeji mushrooms
- 1/2 block firm tofu, sliced
- 10 vegan shrimp, sliced in half
- 1/2 block tempeh, cooked per packaged instructions, julienne
- green onions, 2 inch long, julienne
- mung bean sprouts
- red lettuce
- mint leaves
- cilantro
- sesame leaves
- mustard leaves
- rice paper wrappers
Instructions
- 1
Combine dry ingredients in a bowl mix well.
- 2
Add wet ingredients, whisk and mix well.
- 3
Cook shrimp and pork belly (or Vegan Banh Xeo fillings, ex. king oysters mushrooms) over medium-high heat in a non-stick pan.
- 4
Season with salt and pepper and a little ground white pepper. Once cooked through, set aside.
- 5
Lightly oil the non-stick pan again and pour in 1/4 batter until it forms a thin layer.
- 6
Add green onions, bean sprouts, Banh Xeo filling, ex shrimp and pork belly or mushrooms.
- 7
At this point, the crepe should be dry (done cooking).
- 8
Check to see if the underside is golden brown.
- 9
Fold in half and plate.
- 10
Repeat until the batter is used up.
- 11
Serve with fresh red lettuce, mint, cilantro, sesame leaves and traditional or vegan nước cham.