Vegetarian Banh Xeo with Tofu and Peashoots

vegetarian banh xeo


Serves 3

For the pancakes:

  • 2 cups rice flour
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup water
  • 3/4 cup canned coconut milk – shake before opening
  • 3 spring onions, thinly sliced

To serve:

  • 1 x 200g packet Cauldron Foods marinated tofu pieces
  • Large bunch watercress or pea shoots, washed
  • Few sprigs of coriander, washed
  • Few sprigs of mint, washed
  • 150g thin rice noodles
  • 1/3 Cucumber, peeled, halved and sliced
  • Large-leaved lettuce, washed

For the dipping sauce:


  • 4 tablespoons soy sauce
  • 3 tablespoons vinegar
  • 3 tablespoons boiling water
  • 2 tablespoons brown sugar
  • 2 teaspoons lime juice with pulp, freshly squeezed
  • 4 teaspoons pressed garlic
  • 1/2 carrot, finely grated
  • optional: chopped bird’s eye chilli




This is in fact a very easy dish, it’s just the serving of it that requires rather a lot of detail. So to reduce stress, get the table ready before thinking about the pancakes.


1. Begin with the dipping sauce. Combine all ingredients in a jug and whisk together using a fork.


2. Cook the tofu and rice noodles according to packet instructions. Prepare all the table ingredients and place in small bowls to serve. Set the table with plates and small bowls for the dipping sauce. You may want to keep the tofu and noodles warm in a low oven.


3. Chop spring onions. Whisk together, flour, turmeric, salt, eggs, water and coconut milk in a bowl. Heat a medium pan on a high heat and add 1tbsp oil. Cook pancakes and throw a handful of spring onions on one side before it sets. Place on a plate and keep warm in low oven.


4. Serve pancakes at the table and eat wrapped in lettuce leaves, dipping in the nuoc cham dipping sauce.


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