Banh Xeo

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Revision as of 00:23, 4 August 2019 by Mika (talk | contribs) (started the page)
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Banh Xeo (Bánh xèo) is Vietnamese pancakes/crepes/okonomiyaki. It's a great way to consume a lot of fresh lettuce and herbs. It's also gluten free. I (Mika) didn't have this dish for a long time since I left Saigon because it was used made with seafood and meat. It's easy to make it vegan though!

Also, I prefer to let it sit for several hours at room temperature or for a couple days in the fridge. Some say Banh Xeo isn't fermented but I think it must become fermented in that hot/humid weather in Vietnam. So, I ferment it.

There are a lot of regional differences, so like Okonomiyaki, I think you can arrange this recipe in any ways you want! The only common ingredients seem to be rice flour and coconut milk with lettuce, fresh herbs and bean sprouts.



  • 1/2 cup mung beans
  • 1 cup coconut milk
  • 2 cups rice flour
  • 1 cup cornstarch (could be less; substituted; or none and adjust the liquid amount)
  • 4 cups water
  • 1.5 tsp turmeric
  • salt

Filling suggestions

  • tempeh
  • king trump mushrooms
  • vegan chick'n/pork belly
  • egg
  • scallion


  • lettuce (lots of big leaves! should be fresh and crisp)
  • mint
  • thai basil
  • scallion


  • Vietnamese sweet and soup dip
  • [Vegan fish sauce]