Vegetarian Vietnamese Crispy Pancakes

Delight your taste buds with these Vegetarian Vietnamese Crispy Pancakes, a vibrant and gluten-free take on bánh xèo. Made with a golden-hued rice flour and coconut milk batter infused with turmeric, these savory pancakes boast a perfectly crisp texture that encases a fresh, flavorful filling of mung bean sprouts, julienned carrots, and tender mushrooms. Paired with fragrant herbs like cilantro and mint, and served with a tangy soy-lime dipping sauce, this dish is a sensory journey bursting with textures and zesty flavors. Perfect for a light, satisfying meal or as an impressive appetizer, these pancakes are sure to become a go-to favorite for plant-based and omnivore diners alike.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Rice flour
• 1 teaspoon Turmeric powder
• 400 ml Coconut milk
• 150 ml Water
• 1 teaspoon Salt
• 2 stalks Green onions (finely sliced)
• 3 tablespoons Oil for frying
• 150 grams Mung bean sprouts
• 1 medium Carrot (julienned)
• 150 grams Mushrooms (sliced; e.g., shiitake, button, or oyster)
• 20 grams Fresh cilantro
• 20 grams Fresh mint leaves
• 6 pieces Fresh lettuce leaves
• 2 tablespoons Soy sauce
• 2 tablespoons Lime juice
• 1 teaspoon Sugar
• 1 clove Garlic (minced)
• 1 piece Chili (optional, finely chopped)

Directions

Step 1

In a large mixing bowl, combine rice flour, turmeric powder, coconut milk, water, and salt. Whisk until smooth and lump-free. Stir in the finely sliced green onions. Let the batter rest for about 10 minutes.

Step 2

While the batter rests, prepare the vegetables. Rinse and drain mung bean sprouts, julienne the carrot, and slice the mushrooms. Chop cilantro and mint leaves if desired. Set everything aside.

Step 3

Prepare the dipping sauce by mixing soy sauce, lime juice, sugar, minced garlic, and chopped chili (if using) in a small bowl. Stir well until the sugar dissolves. Taste and adjust seasoning as needed.

Step 4

Heat 1 teaspoon of oil in a non-stick pan over medium-high heat. Pour a ladleful of batter into the pan and quickly swirl to create a thin, even layer.

Step 5

Scatter a small handful of mushrooms, carrots, and bean sprouts over one half of the pancake. Cover the pan with a lid and cook for 2-3 minutes until the edges crisp up and turn golden brown.

Step 6

Carefully fold the pancake in half to encase the filling. Transfer it to a plate and keep warm. Repeat the process with the remaining batter and fillings, adding oil to the pan as needed.

Step 7

To serve, arrange the pancakes on a large platter with fresh lettuce, cilantro, mint leaves, and the prepared dipping sauce. Tear off pieces of the pancake and wrap them in lettuce leaves with herbs before dipping into the sauce.

Nutrition Facts

Serving size	(1384.2g)

Amount per serving	% Daily Value*
Calories	1428.0

Total Fat 45.3g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1319.1mg	0%
Total Carbohydrate 236.8g	0%
Dietary Fiber 14.9g	0%
Total Sugars 48.3g
Protein 31.8g	0%

Vitamin D 15IU	0%
Calcium 237.8mg	0%
Iron 8.6mg	0%
Potassium 2122.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 8.6%

Carbs: 63.9%