Vegan Bánh Xèo (Sizzling Vietnamese Crepes)

Name: Vegan Bánh Xèo (Sizzling Vietnamese Crepes)
Yield: Makes 9 crêpes, Serves 8
Cuisine: Asia, Vietnamese
Ingredients: 1/3 cup, fish sauce substitute (see note); 1/4 cup, warm water; 3 tablespoons, lime juice (2 limes); 2 tablespoons, sugar; 2 Thai, serrano, or, jalapeño chiles, stemmed, seeded, and minced; 1 , garlic clove, minced; 2 heads red or, green leaf lettuce, leaves separated and left whole; 1 cup fresh, Thai basil leaves; 1 cup, fresh cilantro leaves; 2 3/4 cups, water; 1 3/4 cups, rice flour; 1/2 cup, coconut milk; 4 , scallions, sliced thin; , Salt; 1 teaspoon, ground turmeric; 1/4 cup, vegetable oil; 1 , onion, halved and sliced thin; 1 pound, carrots, peeled and shredded; 6 ounces (3 cups), bean sprouts

3 comments

We stuff the vegetarian version of these crispy Vietnamese rice-flour crêpes with onion, carrots, and bean sprouts.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVESMakes 9 crêpes, 8

TIME1¾ hours

Vegan Bánh Xèo (Sizzling Vietnamese Crepes)

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Named for the sound these crêpes make when the batter hits a hot wok, sizzling Saigon crêpes are best described as paper-thin Vietnamese omelets. These crispy yellow rice-flour crêpes, usually stuffed with pork and shrimp, are wrapped with ...

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