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Bahn Xeo: Vietnamese Pancakes [Vegan, Gluten-Free]
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.
Ingredients You Need for Bahn Xeo: Vietnamese Pancakes [Vegan, Gluten-Free]
How to Prepare Bahn Xeo: Vietnamese Pancakes [Vegan, Gluten-Free]
- Mix the rice flour, cornflour, turmeric, coconut milk, cold water, salt, and pepper together and let the mixture chill for one hour.
- Heat a medium sized frying pan and spray with oil. Add the tofu and break it up with a fork.
- Add the turmeric and tamari sauce and stir-fry for 5-10 minutes.
- 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.
- Spread the batter around the pan to cover the base evenly.
- Cook the pancake for roughly four minutes until the base is golden underneath.
- Place half the tofu, carrot, onion, and sprouts on half the pancake and fold over the other half.
- Transfer the pancake to a plate and garnish it with mint and chopped chili.
- Repeat this with the rest of the batter and ingredients.
Notes
This recipe is adapted from https://www.taste.com.au/recipes/34228/crispy+vietnamese+pancakes
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It\’s spelt "Banh Xeo".