Vietnamese Crepes with Teriyaki Tofu: Banh Xeo

Bánh xèo are crispy and savory crepes made with rice flour that are a popular street food in southern Vietnam. Bánh xèo literally means “sizzling pancake” in Vietnamese and refers to the sizzling sound when the rice batter is poured onto the hot skillet. The crepes are stuffed with all sorts of ingredients, such as pork, prawns, mung beans, and bean sprouts. Chef Toni Sakaguchi from the Culinary Institute of America shows us a plant-forward version stuffed with mushrooms, bean sprouts, and tofu.

 
 

Yield: 4 Portions

Method

  1.   Prepare the Batter: In a mixing bowl, combine rice flour, cornstarch, sugar, turmeric and salt. Whisk in coconut milk and ¾ cup water until smooth. Gradually add more water, if needed, until the batter reaches a thin, crepe-like consistency. Stir in green onions and set aside.

  2. Prepare the Filling: Heat 1 Tbsp oil in a non-stick sauté pan over medium heat. Add the sliced tofu and sear on both sides until golden brown, about 4-5 minutes. Remove from the pan and add 1 Tbsp more oil, then add in onions and mushrooms. Sauté for 1–2 minutes until fragrant and slightly browned. Remove and set aside.

  3. Cook the Crepes: Heat 1 Tbsp oil in the same nonstick sauté pan over medium-high heat. Ladle about 1/4 cup of batter into the pan, tilting to spread thinly and evenly. The batter should bubble on contact.

  4. Reduce heat to medium and add a portion of the sautéed tofu mixture and 1/4 cup of bean sprouts onto one side of the crepe. Cover and cook for 2–3 minutes until the edges crisp and the batter sets.

  5. Remove the lid and cook uncovered for an additional 1–2 minutes until the bottom is golden brown and crispy.

  6. Fold and Serve: Gently fold the crepe in half like an omelet and slide it onto a plate. Serve with leafy greens, herbs, and dipping sauce such as Nước chấm on the side.

    Nước Chấm Method

    1. Combine the garlic, chilis, hot water, fish sauce, palm sugar, and lime juice in a bowl. Stir until sugar dissolves.

    2. Garnish with shredded carrots and serve. Serve with spring rolls or as a dipping sauce for other Vietnamese dishes.

     

    Nước Chấm Notes

    · Vegan nước chấm can be prepared with a vegan fish sauce substitute

    · Make up to 2 days in advance and stored in the refrigerator in an airtight container.

    Note: This dish is traditionally eaten by taking a small piece of red leaf lettuce, placing some mint, Thai basil, cilantro, and a bite size piece of the crepe inside, and dipping it in the sauce and eating it. This way you get a variety of textures and temperatures.

     

    Source: Pulmuone

Ingredients

For the batter

Rice flour, 1 ¼ cup 

Corn starch, ¼ cup 

Sugar, 1 Tbsp. 

Turmeric, ground, 1 tsp.

Salt, 1 tsp. 

Coconut milk, ¾ cup 

Water, 1-1 ½ cup (adjust as needed)

For the filling                                                                    

Canola oil, 1 Tbsp.

Nasoya Tofu Baked Teriyaki, sliced into ¼-inch planks, 8 ounces

Yellow onion, sliced very thin, 1/2 ea. 

White mushrooms, sliced thin, 1 cup

 Bean sprouts, 1 cup

      

Accompaniments                                                             

Nuac Chom, 1 cup (recipe follows) 

Red leaf lettuce, washed, separated into leaves, 1 head

Mint, leaves only, 1/2 cup

Thai basil, leaves only, 1/2  cup 

Cilantro, leaves only, 1/2   cup 

For Nước Chấm

Yield: about ¾ cup

                 

Garlic, cloves, minced, 2   ea.

Thai bird chili, sliced (optional), 1   ea.

Hot water, 2/3   cup

Fish sauce (vegan or regular), 1/4   cup

Palm sugar, 4 Tbsp.

Lime juice, 2 Tbsp.

For Nước Chấm Garnish

Carrots, shredded, 2 Tbsp. 

 

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Pulmuone and Nasoya.