Crispy, golden, and packed with bold flavours – this Vegan Bánh Xèo with Five-Spiced Tofu is a must-try! If you’ve never had Bánh Xèo, it’s a Vietnamese savoury crepe made from rice flour, coconut milk, and turmeric, cooked until irresistibly crispy. Traditionally filled with shrimp and pork, my plant-based version swaps in pan-fried five-spiced tofu, crunchy bean sprouts, pickled veggies and fresh herbs for a deliciously light yet satisfying twist.
Served with a zesty vegan nuoc cham dipping sauce, this dish is a flavour bomb – crunchy, fresh, slightly sweet, and umami-packed. Plus, it’s naturally gluten-free and easy to make at home!
What does “Bánh Xèo” mean?
“Bánh Xèo” translates to “sizzling cake” in Vietnamese, named after the sizzling sound the batter makes when it hits the hot pan. It’s a crispy, savoury rice flour crepe traditionally filled with shrimp, pork, and bean sprouts.
Can I make the batter ahead of time?
Yes! The batter can be made up to 24 hours in advance and stored in the fridge. Just give it a good whisk before using, as the rice flour may settle at the bottom.
Ingredients for Vegan Bánh Xèo
- Rice flour
- Cornstarch (for extra crispiness)
- Turmeric powder
- Salt
- Coconut milk
- Water (for thinning batter)
- Oil (for frying crepes)
- Classic tofu
- Soy sauce (or tamari for gluten-free)
- Five-spice powder
- Garlic powder
- Maple syrup
- Sesame oil
- Bean sprouts
- Fresh herbs: Thai basil, mint, coriander
- Cucumber
- Pickled carrots (and daikon if you can source it)
- Vegan fish sauce
- Lime juice
- Garlic
- Monk fruit sugar
- Bird’s Eye Chilli
Step-by-step how to make Vegan Bánh Xèo
Step 1: First things first – let’s get that crispy crepe batter ready! In a large mixing bowl, whisk together the batter ingredients.
Now, slowly pour in 1/2 cup coconut milk and 1/2 cup water, whisking as you go. You want a thin, smooth batter, similar to pancake mix but more runny. If it feels too thick, add a splash more water. Stir in chopped spring onions for a little extra flavour.
Pro tip: Let the batter rest for 15-30 minutes. This helps the flour absorb the liquid, making your crepes cook up even crispier!
Step 2: Now onto the filling! Grab a block of classic tofu and slice it into thin strips. In a small bowl, mix together the ingredients for the tofu marinade.
Toss the tofu in the marinade and let it sit for 10-15 minutes to soak up all that deliciousness.
Time to cook! Heat a non-stick pan over medium heat and pan-fry the tofu until it’s golden and slightly crispy on the edges. Set it aside – we’ll add it to the crepes soon!
Step 3: This is where the magic happens! Heat a large non-stick or cast-iron pan over medium-high heat. Add a little oil and swirl it around to coat the pan.
- Give the batter a good stir before using (the rice flour can settle at the bottom).
- Pour in a thin layer of batter, tilting the pan to spread it evenly – think thin like a crepe!
- Scatter a few pieces of five-spiced tofu and bean sprouts onto one side.
Now, here’s the secret to crispy Bánh Xèo: leave it alone! Let it cook for 3-5 minutes, until the edges start lifting and the bottom turns golden brown and crispy.
Once it’s looking crispy and slightly curled at the edges, use a spatula to fold the crepe in half. Slide it onto a plate and get ready for the best part – eating!
Step 4: Bánh Xèo is all about fresh herbs, crunch, and dipping sauce! Serve it with:
- Fresh mint, Thai basil, and coriander
- Julienned cucumber & pickled carrots (adds a refreshing crunch)
- Vegan Nuoc Cham dipping sauce (quickly mix together the ingredients for this before you serve)
Pro tip: Tear off a piece, wrap it in lettuce with some herbs, dip it in the sauce, and take a bite. That combo of crispy, herby, and tangy is next-level good!
Enjoy your homemade vegan bánh xèo – crispy, golden, and bursting with flavour!
How do I make my Bánh Xèo extra crispy?
For the crispiest crepes:
- Use a non-stick or well-seasoned cast iron pan
- Heat the pan until very hot before adding the batter
- Use just enough oil to lightly coat the pan
- Spread the batter thinly for maximum crispiness
- Let it cook undisturbed until the edges lift naturally aka DO NOT touch it for 3-5 minutes
What herbs should I serve with Bánh Xèo?
Vietnamese Bánh Xèo is best enjoyed with fresh herbs and greens like:
- Thai basil
- Mint
- Coriander (cilantro)
- Perilla leaves
- Lettuce for wrapping
More recipes you might like
Easy Salt and Pepper Tofu
Cheung Fun (Steamed Rice Noodle Rolls)
Bun Cha Gio (Vietnamese Rice Noodle and Spring Roll Salad)
Vegetable Samosas
Vegan Smoked Gouda Cheese
Vegan Bánh Xèo with Five-Spiced Tofu
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Crispy, golden, and packed with flavour, this Vegan Bánh Xèo is a plant-based twist on the Vietnamese classic – made with a light, turmeric-infused batter and stuffed with five-spiced tofu, crunchy bean sprouts, and fresh herbs. Wrap it in lettuce, dip it in a tangy vegan nuoc cham, and enjoy the perfect bite
Ingredients
- Batter
1 cup Rice Flour
1 tbsp Corn Starch
1/2 tsp Turmeric Powder
1/2 cup Coconut Milk
1/4 tsp Salt
1/2 cup Water (or more if needed to thin)
- Five-Spiced Tofu
200 grams Classic Tofu, sliced
1 tbsp Soy Sauce or Tamari
1/2 tsp Five Spice Powder
1/2 tsp Garlic Powder
1/2 tsp Maple Syrup
1 tsp Sesame Oil
Neutral Oil (for pan frying tofu)
- Filling & Garnishes
1 cup Bean Sprouts
Fresh Herbs (coriander, Thai basil and mint)
1/2 Cucumber, julienned
1/3 cup Pickled Carrots, julienned
- Vegan Nuoc Cham
1/4 cup Warm Water
2 tsp Monk Fruit Sugar
1 Bird’s Eye Chilli, finely chopped
3 Garlic Cloves, minced
2 tbsp Vegan Fish Sauce
1 tsp Soy Sauce or Tamari
1 Lime, juiced
Directions
- In a mixing bowl, whisk together rice flour, cornstarch, turmeric, and salt. Gradually add coconut milk and water, whisking until smooth. Let the batter rest for 15-30 minutes.
- Julienne your cucumber and wash your bean sprouts. For the pickled carrot, either make a quick pickle consisting of hot water, monk fruit sugar and rice wine vinegar, or buy a pre-made one from your local Asian supermarket.
- Prepare your nuoc cham by mincing the garlic and finely chopping the chilli. You can leave the seeds out if you don’t love it spicy. Add these into a bowl with warm water, monk fruit sugar, vegan fish sauce, soy sauce and lime juice. Mix.
- In a bowl, mix soy sauce, five-spice powder, garlic powder, maple syrup, and sesame oil. Add tofu strips and marinate for 10-15 minutes. Heat a pan over medium heat and pan-fry tofu until golden brown and slightly crispy. Set aside.
- Heat a non-stick pan over medium-high heat with a little oil. Pour a thin layer of batter into the pan, tilting to spread evenly. Cover and cook for 3-5 minutes until crispy. Fold the pancake in half and transfer to a plate.
- Serve immediately with the pan-fried tofu, fresh herbs, bean sprouts, cucumber, and pickled carrots. Pour over or dip your crepe into the nuoc cham. Enjoy!
