Vietnamese Vegan Pancake Banh Xeo Chay

Vietnamese Vegan Pancake Banh Xeo Chay

Crispy and creamy from the skin and great flavor from tofu and fake fish with nice sweet and sour sauce dipping . Well Combination

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Vietnamese Vegan pancake - Bánh Xèo Chay 

Ingredients - Serves 4 pancakes

Dipping sauce

  • Vegan Fish sauce (Nuoc Mam chay ), 4 tablespoons/soysauce 4tbsp
  • Water, 4 tablespoons
  • Lime juice, 4 tablespoons (“nước chanh”)
  • Sugar, 4 tablespoons
  • Minced red long chili (medium spicy), 2 teaspoons
  • Chopped garlic, 2 teaspoons
  • Mix all ingredients, stir well and set aside.


  • Rice powder, 150 g (“bột gạo”)
  • Turmeric powder, 2.5 teaspoons (“bột nghệ”)
  • Salt, 1 teaspoon
  • Coconut milk, 300 ml (“nước cốt dừa”)
  • Chopped spring onion, 10 g (2 stems) (“hành lá”)
  • Mix first the rice powder, salt and turmeric. Add the Coconut Milk and whip until having a smooth batter and then add the chopped spring onion.


  • Sliced onion, 80 g
  • Fake fish 100gr
  • Fried tofu sliced thin 100gr
  • Vegan Fish sauce for sauté, 1 teaspoon for each pancake
  • Steamed Mung bean, 100 g (“đậu xanh”)
  • Bean sprout, 200 g (“giá”)
  • Cooking oil, about 2 to 3 tablespoons for each pancake


  • Mustard leaves, 8 pieces (“cải bẹ xanh”)
  • Lettuce, 8 pieces (“xà lách”)
  • Shiso leaf, fish mint, Mint leaf, 12 leaves of each (“tía tô, diếp cá, húng cây”)


  • Make hot the wok with medium low fire. Sauté onion and pork with 1 tablespoon of oil until half cooked and then seasoning with 1 teaspoon of vegan fish sauce. Take out from the wok and clean the wok.
  • Use a ladle to pour the batter into the cleaned wok in circle and then turn the wok around to make sure the batter has a round shape and reach to 2cm from the edge of the wok. Minimize fire and then add the fake fish and tofu  and onion.
  • Sprinkle Mung bean, add bean sprout in and then cover with a lid for 2 minutes to make sure everything inside are cooked.
  • Uncover and then wait until the pancake goes dried (about 5mn).
  • Add more 1 tablespoon of oil around the work under the edge of pancake.
  • Use a spatula to fold the pancake in 2 parts and then transfer into an individual plate.
  • Serve hot with the accompaniments and dipping sauce.