Bánh Xèo Chay: Crispy Vietnamese Vegetarian Pancakes
There is something wonderfully satisfying about making bánh xèo chay at home.
The batter hits the hot pan with a gentle sizzle, the edges turn beautifully crisp, and the kitchen quickly fills with the warm fragrance of turmeric and coconut milk.
Traditionally, bánh xèo is a Vietnamese savoury pancake filled with ingredients such as shrimp, pork and bean sprouts. But a vegetarian version can be just as delicious.
For this bánh xèo chay recipe, I like to keep things simple: mushrooms, bean sprouts, carrots and plenty of fresh herbs. The result is light, crispy and full of texture.
And, of course, bánh xèo is not really complete without something fresh and crunchy to wrap around it.
What is Bánh Xèo?
Bánh xèo is a famous Vietnamese savoury pancake. The name is often associated with the sound of the batter sizzling when it meets the hot pan.
Unlike a Western breakfast pancake, bánh xèo is thin, crisp and savoury. The batter is usually made with rice flour, turmeric and liquid, with regional recipes varying in their ingredients and proportions.
The pancake is cooked until crisp, then filled and folded.
For a vegetarian version, mushrooms are particularly lovely because they bring a savoury, meaty texture without making the pancake heavy.
Why You’ll Love This Bánh Xèo Chay
- 🌿 Completely vegetarian and easy to make vegan
- 🥞 Thin and wonderfully crispy
- 🍄 Packed with mushrooms and fresh vegetables
- 🌱 Perfect with lettuce and Vietnamese herbs
- 🍋 Served with a bright, tangy dipping sauce
- 🇻🇳 A simple way to enjoy Vietnamese cooking at home
Ingredients
Method
- Whisk the rice flour, corn starch, turmeric and salt together.
- Gradually add the coconut milk and water, whisking until smooth.
- Stir in the sliced spring onions.
- Let the batter rest for around 20–30 minutes.
- A short resting time helps the flour hydrate and gives you a smoother batter.
- Heat a little vegetable oil in a pan.
- Add the onion and mushrooms and cook until the mushrooms are tender and lightly browned.
- Add the carrot and cook briefly.
- Finally, add the bean sprouts and cook for another minute or so.
- You want the vegetables cooked but still fresh and slightly crunchy.
- Set aside.
- This is one of the most important steps.
- Use a non-stick or well-seasoned pan and heat it over medium-high heat.
- Add a small amount of oil.
- Pour in a thin layer of batter and quickly tilt the pan so the batter spreads around the entire surface.
- You should hear that lovely “xèo!” sound.
- That’s the moment you know things are going in the right direction.
- Add some of the mushroom and vegetable filling to one side of the pancake.
- Cover the pan briefly with a lid to help the filling cook.
- Then remove the lid and continue cooking until the bottom becomes golden and crisp.
- Don’t rush this part.
- A slightly longer cooking time over the right heat gives you those wonderfully crisp edges.
- Fold the pancake in half and transfer it to a plate.
- Repeat with the remaining batter and filling.
- Stir until the sugar dissolves.
- Taste and adjust the balance to your liking.
- Vietnamese dipping sauces are wonderfully flexible. You may prefer yours more sour, sweeter or saltier.
The Secret to Crispy Bánh Xèo
If your bánh xèo isn’t as crispy as you’d hoped, there are a few things to check.
Keep the batter thin.
A thick batter produces a soft, heavy pancake.
Make sure the pan is hot.
The batter should sizzle as soon as it touches the pan.
Don’t overcrowd the filling.
Too much filling can release moisture and make the pancake softer.
Don’t use too much batter.
You want a thin pancake with lacy, crispy edges.
And perhaps most importantly: don’t flip it like a regular pancake.
Bánh xèo is folded rather than flipped.
How to Eat Bánh Xèo
This is my favourite part.
Cut or tear off a piece of bánh xèo and place it inside a lettuce leaf.
Add a few fresh herbs, cucumber and mint.
Then dip it into a bright Vietnamese dipping sauce.
The contrast is wonderful:
crispy + fresh + savoury + tangy.
It’s exactly the kind of meal that feels generous without being complicated.
A Few Chez Thao Tips
🌿 Use plenty of herbs. Fresh herbs are an important part of the experience.
🍄 Try different mushrooms. Shiitake, oyster mushrooms or a mixture work beautifully.
🥕 Keep the vegetables colourful. Carrot, bean sprouts and mushrooms make a simple filling feel abundant.
🥥 Don’t skip the coconut milk. It gives the batter a lovely fragrance and richness.
🔥 Cook one pancake at a time. Bánh xèo is best served immediately while the edges are still crisp.
What to Serve With Bánh Xèo
Bánh xèo makes a lovely meal on its own, but you can turn it into a Vietnamese-inspired table with a few simple additions.
Try it with:
- Fresh herbs and lettuce
- Vietnamese cucumber salad
- Pickled carrots and daikon
- Steamed rice
- A light vegetable soup
If you’re exploring more Vietnamese cooking, you might also enjoy my Vietnamese Fish Cakes with Tomato Sauce and Vietnamese Fresh Spring Rolls here at Chez Thao Hoang.
For something completely different but equally fresh, you could also serve it alongside a seasonal Garden Salad.
Can Bánh Xèo Be Made Vegan?
Yes.
This version is naturally easy to make vegan.
Simply make sure your soy sauce and other packaged ingredients are vegan-friendly, and use vegetable oil for cooking.
Frequently Asked Questions
Is bánh xèo gluten-free?
Traditional bánh xèo is generally made primarily with rice flour, which is naturally gluten-free. However, ingredients such as soy sauce can contain gluten, so check the labels if you need the finished dish to be strictly gluten-free.
Why is my bánh xèo not crispy?
The most common reasons are batter that is too thick, a pan that isn’t hot enough, or too much filling. Try using a thinner layer of batter and allowing the pancake to cook until the edges become deeply crisp.
Can I prepare the filling in advance?
Yes. The mushroom and vegetable filling can be prepared ahead of time and refrigerated. Bring it back to room temperature or warm it gently before making the pancakes.
What herbs are traditionally served with bánh xèo?
Lettuce, mint and fresh Vietnamese herbs are commonly enjoyed with bánh xèo. Use whatever fresh herbs are available locally—the combination can be wonderfully seasonal.
Final Thoughts
Bánh xèo chay of Vietnam is one of those dishes that makes a simple meal feel like an occasion.
There is the sound of the batter hitting the pan, the golden crisp edges, the colourful vegetables and the fresh herbs waiting on the table.
And then everyone gets to assemble their own little lettuce wrap.
No complicated presentation required.
Just a hot pan, fresh ingredients and a little patience.
Bon appétit — and chúc ngon miệng. 🌿
