Vegan Vietnamese Crepes (Banh Xeo)
A Vietnamese dish that’s packed full of flavour and is vegan friendly! Give our recipe for Vietnamese Banh Xeo a go today! Recipe brought to you by Asian…
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Cooking tools:
- Nonstick skillet
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Ladle
- Spatula
- Spoon
- Serving platter
Ingredients
- 2 cups Erawan Rice Flour
- 1 cup TCC Premium Coconut Milk
- ¾ cup icy cold water
- 1 tbsp turmeric
- 1 tbsp potato starch
- 3 spring onions (chopped)
- Filling Ingredients
- 2 onions (thinly sliced)
- 1 cup mung beans (cooked)
- 4 King Oyster Mushrooms (finely julienned)
- 300g firm tofu (thinly sliced)
- ½ kg bean sprouts
- Oil for cooking
- Fresh Condiments
- Lettuce leaves
- Mint, Basil, coriander, shiso
- Vietnamese Dipping Sauce
- 6 tbsp Yeo’s Light Soy Sauce
- 6 tbsp lemon juice
- 7 tbsp water
- 4 tbsp sugar
- 1 clove garlic (finely chopped)
- 2 - 3 chilies (finely chopped)
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