How to Make Delicious and Crispy Vegetarian Banh Xeo, Simple and Addictive for Everyone

How to prepare Vegetarian Pancakes

• 1

  Prepare the filling for the pancakes

  Green beans that have been peeled, soak them in warm water for about 30 minutes until soft, then steam them for about 15 minutes until cooked through.

  Shiitake mushrooms soaked in warm water for about 15 – 20 minutes until they expand, then rinse thoroughly, drain, and slice thinly.

  Fried tofu, rinse clean, drain, and cut into thin slices.

  Carrots, peeled, washed, drained, then use a grater to shred them into small strips. If you don’t have a grater, you can cut the carrots into small, thin strips.

  Wash the green onions and cut them into small pieces.

  Wash the bean sprouts, soak them in a diluted saltwater solution for about 20 minutes, rinse with water, then drain in a colander.

  Fresh herbs and leafy greens should be cleaned, washed, and then soaked in a diluted saltwater solution for about 20 minutes, rinsed again, and drained.

  

  

  

  
• 2

  Mix the pancake batter

  Pour the entire packet of pancake mix into a large bowl, as it is pre-mixed, the flour already contains dried onions, coconut milk, and seasonings; however, you will add more seasonings for a richer flavor.

  Add 150ml of coconut milk, 850ml of water (ensure a total of 1 liter of liquid), 1 teaspoon of turmeric powder, 1 tablespoon of seasoning powder, 2 tablespoons of cooking oil, and a little green onion into the pancake mix, then mix well until the mixture is combined.

  Let the batter rest for about 30 minutes for it to rise completely.

  Note: Depending on the type of pancake mix you purchase, mix with liquids according to the ratio stated on the package, add turmeric powder for a nice color, and coconut milk for richness, stirring well to dissolve the flour. Make sure the amount of water and coconut milk matches the amount of liquid stated in the instructions.

  
• 3

  Stir-fry the filling

  Heat a pan over the stove, add oil until hot, then add fried onions, followed by carrots, shiitake mushrooms, and thinly sliced tofu, stir-frying until fully cooked.

  Add 1 teaspoon of vegetarian fish sauce, and 1/2 teaspoon of vegetarian seasoning, adjusting the seasoning to your taste.

  
• 4

  Making the pancakes

  Place a pan on the stove and turn the heat to high, add a little cooking oil to the pan to prevent the pancakes from sticking.

  When the pan is hot, scoop a tablespoon of the prepared batter into the pan, spreading it evenly across the surface. Remember to spread the batter completely over the surface of the pan.

  Smoothly spread mung beans over the pancake surface, continue adding the stir-fried mixture of tofu, carrots, and shiitake mushrooms, then sprinkle a layer of cleaned bean sprouts on top, cover tightly with a lid, and cook for about 2 – 3 minutes until the pancake is done.

  Finally, open the lid, keep cooking on low heat for the pancake to become crispy, after about 3 minutes fold the pancake in half, place it on a plate, and it’s ready to enjoy.

  

  
• 5

  Preparing the dipping sauce

  Add about 4 tablespoons of vegetarian fish sauce into a bowl, mix in about 2 tablespoons of water to reduce the saltiness, add another tablespoon of sugar and stir well, slice a few pieces of chili and squeeze in some lime juice to achieve a sweet and sour taste that suits your family’s preference.

  Note: Depending on the saltiness of the fish sauce, you can adjust the amount of lime and water to taste.

  
• 6

  Finished Product

  Vietnamese pancakes are best enjoyed when freshly fried, hot, and crispy. When eating, you can wrap the pancakes with rice paper or green mustard leaves, add lettuce and some fresh herbs, and dip them in sweet and sour fish sauce to create a special flavor for the dish.