Pauline Nguyen, Luke Nguyen, Mark Jensen

Crisp Vegetarian Rice Flour Crepe

Name: Crisp Vegetarian Rice Flour Crepe (Bánh Xèo Chay)
Yield: Serves 2, or 6 as part of a shared feast
Cuisine: Vietnamese
Ingredients: 1 tablespoon vegetable oil; 100 g (3½ oz) enoki mushrooms; pinch of salt and fine white pepper; pinch of salt and fine white pepper; 1 spring onion (scallion), finely sliced; 1 spring onion (scallion), finely sliced; 8 butter lettuce leaves; 50 g (1¾ oz) bean sprouts; 1 handful mint leaves; 1 handful perilla leaves; 100 ml (3½ fl oz) vegetarian dipping sauce; 100 g (3½ oz) rice flour; 25 g (1 oz) plain (all-purpose) flour; ½ teaspoon salt; 1 teaspoon ground turmeric; 150 ml (5 fl oz) coconut cream; 150 ml (5 fl oz) cold soda water; 50 g (1¾ oz) mung beans, soaked overnight, until doubled in size; 50 g (1¾ oz) store-bought deep-fried tofu; 100 g (3½ oz) oyster mushrooms; 20 g (¾ oz) dried shiitake mushrooms, reconstituted, stems removed; 20 g (¾ oz) dried shiitake mushrooms, reconstituted, stems removed

Bánh Xèo Chay

Preparation info

Serves
2
as part of a shared feast

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

Rice Flour Crepe

100 g (3½ oz) rice flour
25 g (1

Asia
Vietnam
Main course
South East Asia
Vegan

Method

Sieve the rice flour and plain flour into a bowl, add the salt and turmeric and mix well to combine. Pour the coconut cream and soda water into the bowl and mix well with a whisk to form a smooth batter. Allow to rest for 10 minutes before use. This makes enough batter for three 32 cm (