Bánh Xèo Chay — Crispy Vietnamese Savory Pancakes (Vegetarian, Vegan)

Ingredients

Contains soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Press the tofu to remove excess water: wrap tofu block in clean kitchen towels or paper towels, place on a cutting board and set a heavy skillet or cans on top.

   If short on time, press using a tofu press or change towels once after 8 minutes for faster draining.

   15 min
2. 2

   While the tofu presses, slice mushrooms, thinly slice the onion, trim and cut scallions, rinse and drain bean sprouts, and pick the herbs and lettuce.

   Prep everything before frying—pancakes cook quickly and you want all fillings ready.

   10 min
3. 3

   Make the batter: in a bowl whisk rice flour, tapioca starch, turmeric and salt until combined.

   2 min
4. 4

   Whisk in cold water and 1 tablespoon oil until smooth, then set the batter aside to rest.

   Resting hydrates the flours and gives a more tender, slightly stretchy pancake.

   30 min
5. 5

   Make the dipping sauce: dissolve sugar in hot water, then stir in lime juice, soy sauce, minced garlic and sliced chili; set aside.

   Taste and balance: more lime for brightness, more sugar if too sharp.

   2 min
6. 6

   Unwrap the pressed tofu, cut into 1/2" cubes and toss gently with a pinch of salt.

   2 min
7. 7

   Heat 2 tablespoons oil in a 10" skillet over medium-high heat, add tofu cubes and pan-fry until golden and crisp on most sides, about 6–8 minutes.

   Don't overcrowd the pan; give tofu room so it browns rather than steams.

   8 min
8. 8

   Transfer crisped tofu to a plate and wipe the skillet clean, leaving any browned bits for flavor.

   1 min
9. 9

   In the same skillet over medium heat add 1 tablespoon oil, sauté sliced onion and mushrooms with a pinch of salt until softened and lightly browned, about 4–5 minutes.

   5 min
10. 10

    Return tofu to the pan, toss gently with the mushrooms and scallions, then remove from heat and keep warm.

    1 min
11. 11

    Heat a 10" nonstick or well-seasoned skillet over medium-high and add about 1 tablespoon oil, swirling to coat the surface.

    Pan should be hot but not smoking; you want a quick sizzle when batter hits.

    1 min
12. 12

    Pour a 1/3–1/2 cup of batter into the skillet and tilt the pan so the batter spreads into a thin round (about 8–9"), then immediately add a generous handful of the tofu–mushroom mixture to one half of the pancake and a small handful of bean sprouts on top.

    Thinner batter makes a crisp edge; tapioca adds chew and glossy finish.

    1 min
13. 13

    Cover the skillet and cook until the underside is deeply golden and the top is set, 3–4 minutes.

    4 min
14. 14

    Remove the lid and fold the pancake in half over the filling, press gently with a spatula and slide onto a serving plate.

    1 min
15. 15

    Repeat with remaining batter and filling to make 4 large pancakes (or 6 smaller), adding oil to the pan as needed.

    Keep finished pancakes loosely covered with foil to stay warm and crisp.

    10 min
16. 16

    Serve pancakes hot with lettuce leaves, fresh herbs and dipping sauce: to eat, break off a piece of pancake, wrap it in lettuce with herbs and dip into the sauce.