Craving a delicious and satisfying vegetarian meal that's both quick and easy to make? Look no further than crispy vegetarian Banh Xeo, a delightful Vietnamese crepe bursting with flavor and texture. This recipe offers a plant-based twist on the classic, using readily available ingredients to create a vibrant and flavorful dish perfect for a weeknight dinner or a weekend brunch. Forget complicated techniques and lengthy prep times; this recipe simplifies the process, allowing you to enjoy the authentic taste of Banh Xeo without the fuss. Imagine the satisfying crunch of the crepe, the aromatic blend of herbs, and the delightful interplay of savory and subtly sweet flavors.
This irresistible vegetarian version of Banh Xeo is surprisingly simple to recreate at home, promising a culinary experience that's as enjoyable to make as it is to eat. Ready to embark on a culinary adventure and learn how to make these crispy, flavorful delights? Let's dive into the step-by-step instructions and create some magical vegetarian Banh Xeo!
Tools Needed
- Pan
- Banh Cong mold (or substitute)
- Spoon
Ingredients
- Rice flour: 150g
- Wheat flour
- All-purpose flour: 50g
- Whole green beans (or shelled): 100g
- Wood ear mushrooms
- Cassava (jicama)
- Sugar
- Vegetarian seasoning
- Cooking oil
- Cucumbers
- Raw vegetables
- Pickles (optional)
- Kumquats (optional)
- Chili peppers (optional)
- Water: 200ml
- Vegetarian fish sauce
- Lemon juice
- Vegetarian oyster sauce (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients & Batter
- Cook green beans until soft. Soak wood ear mushrooms. Cut cassava into small pieces. Prepare vegetables and dipping sauce ingredients.
- In a bowl, combine rice flour, wheat flour, all-purpose flour, water, sugar, and vegetarian seasoning. Stir until smooth. Add cooked mung beans and stir well. The batter should be neither too thick nor too thin.
Step 2. Prepare the Filling
- Heat oil in a pan. Add wood ear mushrooms, kumquats, and stir-fry. Season with sugar and vegetarian seasoning. Add vegetarian oyster sauce (optional) and cassava. Stir-fry for about 2 minutes.
Step 3. Fry the Banh Cong
- Add cooking oil to half of the banh cong mold. Heat until hot. Add a layer of batter, then the filling in the center, and top with another layer of batter, ensuring the filling is completely covered.
- Add more cooking oil around the cake. Fry over medium heat until golden brown and crispy, flipping to cook both sides evenly.
Step 4. Serve with Dipping Sauce
- Combine sugar, vegetarian fish sauce, lemon juice, water, and chili to taste. Mix well.
- Arrange the fried Banh Cong on a plate. Serve with raw vegetables, pickles, and the sweet and sour fish sauce.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For crispier cakes, use wheat flour in the batter.
- Add chopped onions to the batter for extra fragrance.
- You can add other mushrooms or vegetarian sausages to the filling.
- Fry the cakes over medium heat for even cooking and a crispy texture.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 60-70g
- Protein: 5-7g
FAQs
1. Can I substitute the coconut milk?
Yes, you can use other plant-based milks like soy milk or almond milk, but the flavor will be slightly different. Coconut milk provides the richness and creaminess characteristic of Banh Xeo.
2. What can I use if I don't have turmeric powder?
While turmeric provides the beautiful golden color and subtle earthy flavor, you can omit it if you don't have it on hand. The Banh Xeo will still be delicious, just a slightly different hue.
So there you have it – a delicious and satisfying vegetarian Banh Xeo that's surprisingly easy to make. This recipe is perfect for a quick weeknight meal or a fun weekend cooking project. Enjoy the crispy texture, vibrant flavors, and the rewarding experience of creating this delightful Vietnamese treat!