Crispy Vietnamese Pancakes (bánh Xèo)
  1. Mix rice flour, all purpose flour, and turmeric together

  2. Add water and coconut cream to the dry ingredients

  3. Stir in salt and diced spring onion

  4. Heat an 8-inch nonstick pan over medium-high heat

  5. Pour batter into the pan and swirl to spread evenly

  6. Add blanched bean sprouts and king oyster mushrooms to one half of the pancake

  7. Cook until the pancake becomes crispy and golden brown

  8. Fold the pancake in half

  9. Serve with lettuce, fresh herbs, vegan Vietnamese dipping sauce, and đồ chua

Course🍤Appetizer

Diets🌱Vegan...

Category🥞Pancakes

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 30m

Loading...