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A Banh Xeo on a black plate with various toppings
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5 from 1 vote

Banh Xeo (Vietnamese crepes) with nuoc cham sauce

A savory crepe from Vietnam
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: lunch, Main Course
Cuisine: Vietnamese
Keyword: Asian food, crepes, savory crepe
Servings: 4
Author: Vegan Richa

Ingredients

Crepe:

  • 1 cup rice flour
  • 1/2 cup self rising flour or more rice flour for gf version
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 cup coconut milk
  • 1 cup water
  • 1 spring onion chopped finely
  • Oil for shallow frying

Filling: Mushroom

  • 2 cups mushrooms chopped
  • 1 medium onion chopped
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon chili powder

Filling: Veggie

  • 1 cup cabbage chopped finely
  • 1 cup carrots grated
  • 1/2 cup spring onion chopped
  • 1/2 cup cucumber chopped
  • 3-4 teaspoons nuoc cham sauce

Garnish:

  • Red leaf lettuce or leafy lettuce or mustard greens
  • 2 cups bean sprouts
  • 1/2 cup fresh mint
  • 1/2 cup fresh basil thai or regular
  • 1 cup cilantro leaves chopped

Nuoc Cham Sauce:

  • 2 teaspoons sugar
  • 1 teaspoon chili paste or a chopped thai red chili
  • 2 Tablespoons vegan fish sauce i dint have this, so used 1 teaspoon soy
  • 1-2 Tablespoons lime juice or lemon juice
  • 1/4 cup water
  • 1 clove garlic minced
US Customary - Metric

Instructions

Dipping sauce:

  • The Nuoc Cham dipping sauce can be made 1 day before. Mix all the ingredients in a bowl till all sugar dissolves and everything is combined well. Adjust sugar and spice levels according to taste.

Filling :Mushrooms

  • Cook the mushrooms and onions in 2 teaspoons oil in a pan for 10-15 minutes.
  • Add in the salt and chilli powder to taste.

Filling: Veggie

  • In large bowl, add in all the veggies and the Nuoc Cham sauce and mix well.
  • Let the mixture sit for half an hour before use.

Crepe:

  • Prepare batter in a bowl by mixing in all the ingredients except oil.
  • Mix well till smooth.
  • Heat 1 teaspoon oil on a non-stick pan and pour 1/4 cup batter on it and spread it by swirling or any other way you like.
  • Let it cook for a minute.
  • Top one side of the crepe with the filling(mushrooms or veggie or both) and top off the filling with bean sprouts and the fresh herbs(mint, basil and cilantro).
  • Once the crepe starts getting crisp and brown, fold it half over the filling and press down gently.
  • Lift up the complete crepe and serve with lettuce leaves and the dipping sauce.
  • The crepe is normally eaten by cutting a portion of the crepe and wrapping it in lettuce and the herbs and dipping in the sauce. Since i altered the recipe a bit, the herbs are already in the crepe, so the only wrap needed is the lettuce leaves!
  • Enjoy any time of the day!

Notes

Nutritional values are based on one serving

Nutrition

Calories: 400kcal | Carbohydrates: 68g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 679mg | Potassium: 758mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6260IU | Vitamin C: 25.4mg | Calcium: 65mg | Iron: 2.4mg