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Bánh Xèo (Vietnamese Turmeric Crepe)

Chef Thuy Pham of Portland’s Mama Dut shares her plant-based take on a Vietnamese classic, featuring an umami-rich mushroom filling and a dipping sauce that’s savory, sour, spicy, and sweet.

Thuy Pham of Mama Dut

2 Hours
8 Servings
  • For the Batter:
  • 2 cups rice flour
  • 1 cup cornstarch
  • 1 cup chopped scallions (greens only)
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons ground turmeric
  • 1 teaspoon MSG
  • 1 teaspoon kosher salt
  • 1 12-ounce can Coco Rico (coconut soda) or light beer
  • ½ cup neutral vegetable oil, such as grapeseed, divided
  • For the Filling:
  • 1 tablespoon neutral vegetable oil, such as grapeseed
  • 1 medium yellow onion, thinly sliced
  • ½ cup chopped shallots
  • 3 garlic cloves, minced
  • 1 pound assorted mushrooms (preferably a mix of oyster, trumpet, and/or wood ear), sliced or torn into bite-size pieces
  • 3 tablespoons vegan fish sauce
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon MSG
  • 1 pound bean sprouts
  • For the Dipping Sauce (Nước Mắm Chấm):
  • ¼ cup granulated sugar
  • ½ garlic clove, minced
  • ¼ cup vegan fish sauce
  • 1-2 teaspoons lime juice
  • Hot chili garlic paste, such as sambal oelek, to taste
  • For Serving:
  • Romaine lettuce leaves
  • Mint sprigs
  • Cilantro sprigs
  • Cucumbers, sliced
  • Rice paper (optional)

    Make the Batter:

    Combine rice flour, cornstarch, scallions, sugar, turmeric, MSG, and salt in a large mixing bowl. Pour in 2 cups cold water and mix until combined. Add Coco Rico or beer and mix until well combined. Refrigerate until needed. Batter can be made up to 1 day in advance.


    Make the Filling:

    Heat oil in a small Non Stick Frying Pan over high. Add onions, shallots, and garlic and saute until onions and shallots start to become translucent, 3–5 minutes. Working in batches if necessary, add mushrooms, fish sauce, pepper, and MSG, and saute until tender and lightly browned, 4–5 minutes. Transfer to a bowl and set aside for assembly.


    Make the Dipping Sauce:

    Add sugar and garlic to a medium bowl. Add ¼ cup warm water and stir to dissolve sugar. Add fish sauce, lime juice, and ½ cup cold water and mix until combined. Season with chili garlic paste to your liking and mix until well combined. Dipping sauce can be stored in fridge for up to 5 days.


    Cook the Bánh Xèo:

    Set a cooling rack over a Sheet Pan. Heat 1 Tbsp. oil in a small Non Stick Frying Pan over medium-high. Add ¼ cup filling to pan. Pour ½ cup batter into pan and, working quickly, tilt pan in circular motion to spread batter evenly. Cook until batter starts to set, about 3 minutes. Add ¼ cup bean sprouts to one half of crepe. Cook until crepe is crispy and has golden edges, 1–2 minutes more. Slide crepe from pan onto cooling rack, allowing it to fold in half to enclose bean sprouts. Allow to cool 1 minute before plating. Repeat process until all batter and filling have been used.


    To Serve:

    Place 1 crepe on a plate. Arrange romaine, mint, cilantro, and cucumbers around crepe with dipping sauce on side. To eat, fill lettuce leaves with pieces of crepe, herbs, and cucumbers and enjoy with dipping sauce. If desired, soften rice paper according to package directions and fill with pieces of crepe and herbs, and cucumbers.