Red Meat Allergy Friendly Vegan Bánh Xèo (Vietnamese Sizzling Pancakes)
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Learn more →Ingredients
4 servings
For the batter
- 1 cup rice flour
- 2 tbsp cornstarch
- 1 tsp ground turmeric
- ½ tsp salt
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 3 scallions, thinly sliced (green parts only)
For the filling
- 8 oz firm tofu, pressed and cut into ½-inch cubes
- 6 oz shiitake mushrooms, stems removed, caps thinly sliced
- 2 cups bean sprouts
- 2 tbsp neutral oil (such as canola or vegetable oil), divided, plus more for cooking pancakes
- 1 tbsp tamari
- ¼ tsp white pepper
For the dipping sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp vegan fish sauce
- 2 tbsp water
- 1 tbsp organic cane sugar
- 1 small red chili, thinly sliced
- 1 clove garlic, finely minced
For serving
- 1 cup fresh mint leaves
- 1 cup fresh cilantro sprigs
- 1 head butter lettuce, leaves separated
- 1 lime, cut into wedges (optional)
Instructions
- 1
Whisk together the rice flour, cornstarch, turmeric, and salt in a large bowl. Pour in the coconut milk and water and whisk until smooth with no lumps. Stir in the sliced scallion greens. Let the batter rest for 15 minutes so the rice flour fully hydrates — it should be thin and pourable, similar in consistency to heavy cream.
- 2
While the batter rests, stir together the lime juice, vegan fish sauce, water, and sugar in a small bowl until the sugar dissolves. Stir in the sliced chili and minced garlic. Set the dipping sauce aside.
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