These Vietnamese pancakes are just like savory crêpes except they are thicker and more delicious. The turmeric gives them a lovely color and ties the delicate mixture of flavors together seamlessly. The additional crunch from the fresh vegetables makes these pancakes irresistible.

Bahn Xeo: Vietnamese Pancakes [Vegan, Gluten-Free]

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  • 1/2 cup rice flour
  • 1 tablespoon cornflour
  • 1 teaspoon turmeric
  • 2/3 cup coconut milk
  • 1/2 cup cold water
  • Salt and pepper, to taste
  • 7 ounces firm tofu
  • 2 teaspoons tamari sauce
  • 1 large carrot, sliced the size of  matchsticks
  • 2 spring onions, sliced thinly
  • A handful of bean sprouts
  • 1/2 a red chili
  • A small handful of bean sprouts


  1. Mix the rice flour, cornflour, turmeric, coconut milk, cold water, salt, and pepper together and let the mixture chill for one hour.
  2. Heat a medium sized frying pan and spray with oil. Add the tofu and break it up with a fork.
  3. Add the turmeric and tamari sauce and stir-fry for 5-10 minutes.
  4. Remove from the pan and set aside. add a little more oil/spray and half the batter to the pan at a medium-high heat.
  5. Spread the batter around the pan to cover the base evenly.
  6. Cook the pancake for roughly four minutes until the base is golden underneath.
  7. Place half the tofu, carrot, onion, and sprouts on half the pancake and fold over the other half.
  8. Transfer the pancake to a plate and garnish it with mint and chopped chili.
  9. Repeat this with the rest of the batter and ingredients.


This recipe is adapted from


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