Also known as Banh Xeo in Vietnamese; made with rice flour, corn flour and coconut milk instead of eggs, this light crispy pancake can be filled with sweet or savoury ingredients.

This version, from Amanda at the Vegan Society, has a delicious vegetarian filling that’s made even better with a touch of mint and Hoisin Sriracha Soy Sweet chilli sauce.

Eggless Crispy Vietnamese Pancake

Pancake Ingredients

1c rice flour

2 Tb sp cornflour

1 c coconut milk

1 cup cold water

1 ½ tsp turmeric

1 tsp sugar

½ tsp salt

Oil to fry

Ingredients for the filling (All finely chopped)

Mushrooms

Sprouts

Red pepper

Cabbage

Red onion

Tofu

Garnish Mint, Vietnamese mint, coriander

Sauces Hoisin Sriracha Soy Sweet chilli

Method

Mix all batter ingredients together in a bowl and set aside.

It’s best to prepare the batter a few hours ahead of time and keep in the fridge until ready.

Heat a non-stick pan on a medium heat and pour in a bit of oil when it’s warm.

Heat the oil, then measure about 1/3 cup of batter, and take the pan off the heat briefly.

Pour the batter onto the pan and twist and turn the pan so the batter spreads evenly.

Cook the pancake for a couple of minutes then add a handful of the filling ingredients and place a lid on the pan.

Cook for a few more minutes.

The pancake should look golden brown and be crispy when you peek at it.

When it’s golden fold it in half and remove with a big wide spatula.

Serve on a plate with the garnish herbs.

Eat with sauces or as is!

Amanda

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