Delightful & Crispy Vegetarian Vietnamese Pancakes (Bánh Xèo Chay) Recipe

Embark on a culinary journey to Vietnam with these incredible vegetarian pancakes, known as Bánh Xèo Chay. Far from your typical breakfast fare, these savory crepes are a symphony of textures and flavors. Each pancake offers a delightfully crispy exterior, giving way to a tender, flavorful interior, generously packed with an abundance of vibrant, crunchy vegetables and fragrant fresh herbs. But the magic doesn’t stop there; what truly elevates this dish is the accompanying addictive, zesty dipping sauce – a perfect blend of sweet, sour, salty, and spicy notes that will tantalize your taste buds and leave you craving more. This recipe not only captures the essence of traditional Bánh Xèo but also offers a wholesome, plant-forward twist that’s both satisfying and incredibly flavorful. It’s a perfect dish for a light lunch, a vibrant dinner, or a unique appetizer to impress your guests.

This recipe proudly serves 4-5 people, making it ideal for a family meal or a small gathering. Prepare to immerse yourself in a feast of fresh ingredients and captivating flavors.

Ingredients for Crispy Bánh Xèo Chay

The secret to perfect Bánh Xèo lies in carefully selected ingredients, each playing a vital role in creating that signature crispy texture and rich flavor. The batter is simple yet effective, forming the golden shell for our abundant filling.

For the Pancakes

1 1/3 cups [330 ml] rice or pastry flour
1 egg
½ tsp [2.5 ml] salt
1 tsp [5 ml] turmeric
1¾ cups [430 ml] canned coconut milk
Vegetable oil

Ingredient Insights: Rice flour is essential for achieving the characteristic crispiness of Bánh Xèo; regular wheat flour won’t yield the same result. The touch of turmeric not only provides that beautiful golden hue but also adds a subtle earthy note. Coconut milk is crucial for richness and a slightly sweet, creamy undertone, while the egg helps bind the batter and contributes to a delicate texture. Don’t skimp on quality coconut milk for the best flavor.

For the Zesty Dipping Sauce (Nước Chấm)

This vibrant sauce is the heart and soul of Vietnamese cuisine, offering a harmonious balance of sweet, sour, salty, and spicy. It’s incredibly versatile and elevates the savory pancakes to another level.

2½ tbsp [38 ml] lime juice
1½ tbsp [23 ml] toasted sesame oil
1 tbsp [15 ml] brown sugar
1 tbsp [15 ml] rice wine vinegar
1 tbsp [15 ml] sweet soy sauce (kecap manis)
2 tsp [10 ml] grated fresh ginger
1 freshred Thai chile, finely chopped
½ tsp [2.5 ml] salt

Sauce Spotlight: Fresh lime juice provides the essential tanginess, perfectly complementing the sweetness of brown sugar and the unique depth of kecap manis (Indonesian sweet soy sauce). Toasted sesame oil adds a nutty aroma, while rice wine vinegar contributes a milder acidity. Freshly grated ginger offers a warming, aromatic kick, and the finely chopped red Thai chili delivers a customizable level of heat. Feel free to adjust the chili quantity to suit your spice preference.

For the Vibrant Filling

The filling is a celebration of fresh, crunchy, and aromatic vegetables and herbs. This combination not only provides incredible texture but also a burst of refreshing flavors with every bite.

1 large carrot, julienned
½ daikon radish, julienned
4 green onions, sliced
1 fresh red Thai chile, finely chopped
1 cup [250 ml] snow peas, sliced thinly on the diagonal
½ cup [125 ml] loosely packed Thai basil leaves
¼ cup [60 ml] loosely packed mint leaves
1 cup [250 ml] bean sprouts, thoroughly washed
1 cup [250 ml] enoki mushrooms

Filling Flavor Profile: Carrots and daikon radish provide a crisp, slightly sweet, and peppery crunch. Green onions add a mild, fresh onion flavor. Snow peas contribute a delicate sweetness and snap. The fresh red Thai chili adds another layer of subtle heat. Thai basil and mint are indispensable, offering a vibrant, aromatic freshness that defines Vietnamese cuisine. Bean sprouts add bulk and a satisfying crispness, while enoki mushrooms bring a unique, delicate texture and earthy umami to the mix. These fresh ingredients are what truly make Bánh Xèo a refreshing and dynamic dish.

Step-by-Step Instructions for Perfect Bánh Xèo Chay

Making Bánh Xèo might seem intricate, but by following these detailed steps, you’ll achieve beautifully crispy and flavorful pancakes every time. Preparation is key for a smooth cooking process.

1. Prepare the Golden Pancake Batter

In a large mixing bowl, combine the rice (or pastry) flour, salt, and turmeric. Give them a good whisk to ensure they are evenly distributed. In a separate, medium-sized bowl, whisk the egg vigorously with the canned coconut milk until well combined and frothy. Gradually add the wet coconut milk mixture to the dry ingredients, pouring slowly while continuously whisking. This gradual addition and constant whisking are crucial to prevent any lumps from forming, ensuring a silky-smooth batter. You’re aiming for a thin batter with a consistency similar to light cream. If your batter appears too thick, feel free to add a little more coconut milk or even a tablespoon or two of water until the desired consistency is achieved. Once thoroughly mixed, set the batter aside to rest for at least 30 minutes. This resting period allows the flour to fully hydrate, resulting in a more tender and crispy pancake.

2. Whip Up the Zesty Dipping Sauce

While the batter rests, prepare your irresistible dipping sauce. In a small bowl, combine all the sauce ingredients: lime juice, toasted sesame oil, brown sugar, rice wine vinegar, sweet soy sauce (kecap manis), grated fresh ginger, finely chopped red Thai chile, and salt. Whisk everything together until the sugar and salt have fully dissolved and all components are well integrated. Taste and adjust the seasonings to your preference, particularly the amount of chili for heat, or a touch more lime for tang. Set this flavorful sauce aside, ready to drizzle generously over your finished pancakes.

3. Assemble the Fresh Vegetable Filling

In a large bowl, delicately combine all the prepared filling ingredients: julienned carrot, julienned daikon radish, sliced green onions, the second finely chopped red Thai chile (if using), thinly sliced snow peas, loosely packed Thai basil leaves, loosely packed mint leaves, thoroughly washed bean sprouts, and enoki mushrooms. It’s important to mix these ingredients gently to maintain their freshness and crunch. Avoid over-mixing, which can bruise the herbs and vegetables. This vibrant mix will provide an incredible textural contrast to the crispy pancakes. Reserve this refreshing filling until you’re ready to assemble your Bánh Xèo.

4. Cook the Crispy Pancakes to Perfection

When you’re ready to cook, heat a large nonstick frying pan (ideally about 9 inches or 23 cm in diameter) over medium heat. Add a small amount of vegetable oil to coat the bottom of the pan – just enough to lightly grease it. Once the pan is hot, pour approximately one-quarter of the batter into the center. Immediately swirl the pan to evenly coat the entire bottom surface with a thin layer of batter. You want a thin pancake for maximum crispiness. Cook undisturbed for about 2-3 minutes, or until the edges start to crisp up and lift slightly, and the underside is a beautiful golden brown. Carefully slide a spatula underneath and flip the pancake over. Cook the other side for another 1-2 minutes until it’s also golden and cooked through. Remove the cooked pancake from the pan and transfer it to a plate, keeping it warm while you repeat the process with the remaining batter. You may need to add a touch more oil to the pan for each subsequent pancake to ensure non-stick cooking and consistent crispiness.

5. Serve and Enjoy Your Vegetarian Bánh Xèo

To serve, place a warm, crispy pancake on each individual serving plate. Generously pile the prepared fresh vegetables and herbs over one half of the pancake. Drizzle a good amount of the zesty dipping sauce over the vegetables. Carefully fold the other half of the pancake over the filling, creating a crescent shape. For an extra burst of flavor and a beautiful presentation, spoon more of the delicious sauce directly on top of the folded pancake. Serve immediately, with any remaining dipping sauce offered on the side for individual preference. These pancakes are best enjoyed fresh off the pan to fully appreciate their crispy texture and vibrant flavors.

Tips for Bánh Xèo Success and Delicious Variations

To ensure your Bánh Xèo Chay turns out perfectly every time, and to inspire further culinary adventures, consider these helpful tips and creative variations:

Making it Vegan-Friendly

For a completely plant-based version, simply omit the egg from the pancake batter. The texture might be slightly less delicate, but the crispiness and flavor will still be outstanding. You can also explore egg substitutes available in stores or use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) as a binder, though the original recipe with just rice flour and coconut milk often works well enough without an egg.

Adding a Protein Boost

While this recipe is designed to be vegetarian, it’s incredibly versatile. If desired, you can easily incorporate a protein source into the vegetable filling. Sautéed shrimp, crispy pan-fried tofu cubes, or thinly sliced grilled chicken are popular additions in traditional Bánh Xèo and would be delicious here. Simply cook your chosen protein separately and then mix it into the vegetable filling before serving.

Exploring Vegetable Combinations

Feel free to experiment with the filling ingredients based on seasonal availability or personal preference. Other excellent additions could include thinly sliced bell peppers, shiitake mushrooms, mung bean sprouts (instead of regular bean sprouts for a slightly different texture), or even finely shredded cabbage. The key is to maintain a good balance of crunchy and fresh elements.

Serving Suggestions and Accompaniments

Bánh Xèo is often served with a variety of fresh greens and herbs, allowing diners to wrap pieces of the pancake in lettuce leaves with extra herbs like perilla or Vietnamese mint. This adds another layer of freshness and crunch. You could also serve it alongside some light pickled vegetables (like carrots and daikon) for an extra tangy bite that complements the richness of the pancake.

Achieving Maximum Crispiness

The key to a truly crispy Bánh Xèo is a hot pan and a thin layer of batter. Ensure your nonstick pan is well-heated before pouring the batter. Don’t overcrowd the pan, and use just enough oil to create a crisp edge without making it greasy. The resting time for the batter is also crucial, as it allows the rice flour to fully absorb moisture, leading to a crisper final product.

The Cultural Significance and Health Benefits

Bánh Xèo, literally meaning “sizzling cake” due to the sound the batter makes when it hits the hot pan, is a beloved street food and home-cooked dish throughout Vietnam. It represents the vibrant culinary traditions of the country, emphasizing fresh, local ingredients and a balance of flavors. While our vegetarian version focuses on plants, it retains all the delightful characteristics that make this dish so popular.

From a nutritional standpoint, this Bánh Xèo Chay recipe is a fantastic choice. It’s packed with a wide array of fresh vegetables, providing essential vitamins, minerals, and dietary fiber. The use of rice flour makes it naturally gluten-free (ensure all other ingredients like soy sauce are also gluten-free if catering to specific dietary needs). The fresh herbs like basil and mint not only add incredible flavor but also boast numerous health benefits, including antioxidant properties. This dish offers a delicious way to incorporate more plant-based goodness into your diet without sacrificing flavor or satisfaction.

We encourage you to try this recipe at home and savor the wonderful textures and tastes of Vietnamese cuisine. It’s a truly rewarding dish to prepare and even more delightful to eat!

Recipe Credit: Adapted from Yotam Ottolenghi, Plenty