Vietnamese vegetarian crepes with mushrooms - Bánh Xèo nấm

By Helen Le Published: November 6, 2020

  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

  • Yield: 2-3 Servings

  • In a large mixing bowl, combine rice flour, turmeric powder, salt and 750ml water. Stir well. Then add the chopped green leek Leave to sit for 30 minutes to reduce the strong flour smell. The batter should be quite thin so that the crepes is thin & crispy.
  • Slice the large mushrooms and separate the small ones. Soak the mushrooms in salted water, then rinse under water and drain.
  • Heat some vegetable oil in a pan and sauté the minced leek until fragrant. Add the mushrooms. Season with salt, stock powder and soy sauce to taste. If the enoki mushrooms releases much juice, you can add fried tofu to absorb the liquid.
  • It's best to use a thick pan, preferably a cast iron pan to make Banh Xeo. Add about 2 tbsp vegetable oil (using less oil is not enough to make a crispy crepe). When the oil is nice and smoking hot, ladle the batter in to hear a "sizzle" sound. Tilt the pan gently to allow the mixture to fully fill the bottom of the pan. Top with the sautéed mushroom and mung bean sprouts then cover the lid. When the crepe turns crispy and golden, fold it and fry it for another 30 seconds. Remove and let rest on a rack to drain off the excess oil. Serve with fresh greens and light dipping sauce.