nutritional information

Per Serving (2 pancakes):

  • Calories: 350
  • Protein: 17 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 43 g
  • Cholesterol: 0 mg
  • Sodium: 221 mg
  • Fiber: 8 g
  • Sugar: 5 g
Vegan Gluten-Free

Crispy Rice Pancake (Bánh Xèo)

Banh Xeo (Crispy Rice Pancake)

Serves 4

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.
  • ½ cup long-grain jasmine rice, soaked 8 hours or overnight
  • ½ cup dried mung beans, soaked 8 hours or overnight
  • ¼ cup light coconut milk
  • 1 Tbs. thinly sliced green onion
  • ¼ tsp. ground turmeric
  • 8 tsp. vegetable oil
  • 2 cups straw, shiitake, and/or oyster mushrooms
  • 8 oz. firm tofu, drained and cut into 16 thin slices
  • 2 cups bean sprouts
  • 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.

September 2014 p.58

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comments

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.

Lisa - 2014-10-08 00:12:16

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.

Norman - 2014-08-26 00:33:35

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

Cindy Powell - 2014-08-23 13:58:43