Crispy Rice Pancake (Bánh Xèo) Recipe | Vegetarian Times Skip to main content

Crispy Rice Pancake (Bánh Xèo)

These rice-based crêpes make a satisfying alternative to omelets. Eat one with a knife and fork, or wrap it in a soaked rice paper wrapper and eat it out of hand. Serve with Vietnamese Dipping Sauce.



Ingredient Line: 
½ cup dried mung beans, soaked 8 hours or overnight
Ingredient Line: 
¼ cup light coconut milk
Ingredient Line: 
1 Tbs. thinly sliced green onion
Ingredient Line: 
¼ tsp. ground turmeric
Ingredient Line: 
8 tsp. vegetable oil
Ingredient Line: 
2 cups straw, shiitake, and/or oyster mushrooms
Ingredient Line: 
8 oz. firm tofu, drained and cut into 16 thin slices
Ingredient Line: 
2 cups bean sprouts
Ingredient Line: 
2 cups mixed fresh basil, mint, and/or cilantro, for garnish


1. Rinse and drain soaked rice, and blend in blender or food processor with 1 cup water until smooth. Transfer to large bowl, and set aside.

2. Rinse and drain mung beans, and blend in blender or food processor with 1/2 cup water until no lumps remain. Stir mung bean mixture into rice mixture along with coconut milk, green onion, and turmeric.

3. Heat 1 tsp. oil in medium skillet over medium-high heat. Add 1/4 cup mushrooms and 2 slices tofu, and stir-fry 30 seconds. Ladle in just enough batter to cover stir-fried ingredients, swirling pan to coat bottom. Reduce heat to medium-low, and cook 3 to 5 minutes, or until bottom is crispy. Scatter 1/4 cup bean sprouts over one side of pancake; fold other side over to form half moon. Cook pancake 1 to 2 minutes more per side. Repeat with remaining ingredients until you have 8 pancakes. Garnish with fresh herbs.

Nutrition Information: 

17 g
Total Fat: 
13 g
Saturated Fat: 
2 g
43 g
0 mg
221 mg
8 g
5 g
Serves 4

Comments on this Recipe

These are delicious! Loved this September issue of Vegetarian Times!

A very time-consuming affair. Cooking time alone is about an hour. Plus prep, and then clean up. And a lot of calories, not because it's rich nutritionally, but because it's fried. I think I'm spoiled by all the great 30-minute low-cal recipes in the same issue.

I'm surprised at how well the pancakes came together. Used about 1/3 c of batter for each pancake and that worked well. Aside from the mushrooms, the pancakes are pretty tasteless. I wasn't sure what the Vietnamese dipping sauce was, but if you can find it or make it, definitely do that, or season with a bunch of salt and pepper.

This is a fantastic recipe. It has a very subtle flavor palate with terrific texture and presentation...just add your favorite sauce and it is a complete meal. Delicious. Not sure what previous person was saying about long prep and cooking time. Was a snap, in my opinion. Its a popular menu item at my b and b now, for those who have restrictive diets. And the batter keeps quite a while in the fridge so it is a super fast go to meal item at our house.

Might be a stupid question, but... Should rice and beans be already cooked before soaked?