Crispy Rice Pancake (Bánh Xèo)

Crispy Rice Pancake (Bánh Xèo)

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.

  • 4Servings


  • 1/2 cup dried mung beans, soaked 8 hours or overnight
  • 1/4 cup light coconut milk
  • 1 Tbs. thinly sliced green onion
  • 1/4 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.

Nutrition Information

  • Calories: 350
  • Carbohydrate Content: 43 g
  • Fat Content: 13 g
  • Fiber Content: 8 g
  • Protein Content: 17 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 221 mg
  • Sugar Content: 5 g