Bánh Xèo Chay

Bánh Xèo Chay is a delightful Vietnamese vegan pancake filled with fresh vegetables and aromatic herbs, offering a crispy texture and savory flavor. This dish is not only visually appealing but also packed with nutrients, making it a perfect breakfast choice.

Ingredients

• Rice flour - 100 grams
• Turmeric powder - 1 teaspoon
• Coconut milk - 200 milliliters
• Water - 100 milliliters
• Salt - 1/2 teaspoon
• Vegetable oil - 2 tablespoons
• Mushrooms (shiitake or button) - 100 grams, sliced
• Bean sprouts - 100 grams
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Fresh cilantro - a handful, chopped
• Lettuce leaves - for serving
• Nuoc cham (vegan dipping sauce) - for serving

Steps

1. In a mixing bowl, combine the rice flour, turmeric powder, coconut milk, water, and salt. Whisk until smooth and let the batter rest for 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they are tender.
3. Add the julienned carrot and bean sprouts to the skillet, stirring for an additional 2-3 minutes until slightly softened. Remove the vegetable mixture from the skillet and set aside.
4. In the same skillet, add a little more oil if necessary and pour in a ladle of the batter to form a thin pancake. Cook for about 2-3 minutes until the edges start to crisp up.
5. Place a portion of the sautéed vegetable mixture on one half of the pancake and sprinkle with chopped green onions and cilantro. Fold the pancake over to cover the filling and cook for another minute.
6. Repeat the process with the remaining batter and filling, adjusting the oil as needed for each pancake.
7. Serve the Bánh Xèo Chay hot with lettuce leaves and vegan nuoc cham on the side for dipping.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in cholesterol and high in fiber, promoting heart health.

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