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Vegetarian banh xeo
Bánh xèo chay: crisp, lacy turmeric and coconut pancakes with mushrooms, tofu and bean sprouts
Bánh xèo, named for the loud sizzle (xèo) of the batter hitting the hot pan, are the big, crisp, golden pancakes of the Mekong Delta, made with rice flour, turmeric and coconut milk. This vegetarian version is filled with mushrooms, tofu and bean sprouts. You tear off a piece, wrap it in a lettuce or mustard leaf with mint, perilla and Thai basil, and dip it in nước chấm. It is a fun, hands-on meal for an evening with friends. Chef's tip: swirl the batter thinly into a really hot pan, cover for just a minute to steam the filling, then uncover and be patient: the pancake is only ready when the edges are lacy and brown and it lifts away by itself.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 3
Ingredients
For the batter
For the filling
For the dipping sauce
To serve
Method
0/8 doneStep 1: Whisk 7 oz rice flour (not glutinous), 1 tsp ground turmeric and ½ tsp salt in a bowl, then whisk in ¾ cup coconut milk and 1 ½ cups cold water to a thin batter like single cream. Stir in 3 spring onions. Leave to rest while you prepare the rest; 10 minutes is fine, 30 minutes is better.
10 minStep 2: For the dipping sauce, stir 2 tbsp sugar into 4 tbsp warm water until dissolved, then add 2 tbsp lime juice, 1 tbsp tamari, 1 clove garlic and 1 red bird's eye chilli. Taste: it should be sour, sweet and salty at once.
Step 3: Heat 1 tbsp of the 6 tbsp vegetable oil in a frying pan over a high heat. Fry 7 oz firm tofu until golden, about 4 minutes, then add 9 oz oyster or button mushrooms and 1 onion and stir-fry for 3–4 minutes until the mushrooms have browned and given up their liquid. Season with ½ tsp salt and ½ tsp black pepper and tip onto a plate.
8 minStep 4: Wipe the pan and set a 26 cm non-stick frying pan over a high heat with 2 tsp of the remaining oil. Add a sixth of the mushroom mixture and let it sizzle for 30 seconds.
Step 5: Stir the batter (the flour sinks), then pour in a ladleful (about 100 ml), lifting and swirling the pan at once so the batter runs up the sides in a thin layer. You should hear a loud sizzle. Scatter a handful of 7 oz bean sprouts over one half.
Step 6: Cover with a lid for 1–2 minutes, so the sprouts steam and the top of the pancake sets. Uncover, turn the heat to medium, and drizzle 1 tsp oil around the edge. Cook for 3–4 minutes more, without poking, until the underside is deep golden and crisp and the edges look lacy and pull away by themselves.
5 minStep 7: Fold the pancake in half with a spatula and slide it onto a plate. Repeat with the rest of the batter, filling and oil; give the batter a stir every time. Keep the cooked pancakes warm in a low oven on a rack so they stay crisp.
Step 8: To eat, tear off a piece of pancake, wrap it in one of the 1 head lettuce or mustard green leaves with some 1 large handful mint, perilla and Thai basil, and dip it in the sauce.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 14 g
- Carbs
- 74 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetarian banh xeo take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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