Vegetarian Mushroom Bánh Xèo Recipe by Quỳnh Nga Trần
Cooking Instructions 1 hour 1 Wash and peel the carrots and daikon radish, then shred them into thin strips. 2 Mix half the package of flour with 2 1/2 cups liquid (about 600 ml), including 1 can of beer, coconut milk, and enough water to reach 2 1/2 cups (600 ml) total. If you prefer thinner crepes, use more liquid; for thicker crepes, use less (about 1 3/4 to 2 1/2 cups, or 450-600 ml). Add chopped green onions and a bit of shredded carrot. Season the batter with a little salt and vegetarian bouillon powder. Let the batter rest before cooking. 3 Pick and wash the fresh herbs and lettuce, then drain well. Rinse the bean sprouts and drain. 4 Clean the mushrooms, then sauté them with seasonings to taste. Mushrooms release a lot of liquid when cooked—save this mushroom liquid to use as a flavorful dipping sauce. Adjust the mushroom liquid with a little water, sugar, and lime juice, then add some shredded carrot and daikon radish. 5 Heat a nonstick skillet over medium heat and add a little cooking oil. Use the remaining shredded carrot for the crepes. Pour a ladleful of batter into the skillet and swirl to coat the bottom evenly. Add bean sprouts, carrot, and mushrooms. Lower the heat, cover, and cook until the crepe is crispy. 6 Feel free to customize the filling to your family's taste. For example, adding shredded cheese makes it delicious. 7 Bánh xèo is best enjoyed hot, so cook and eat each crepe as you go for the best flavor. 1 Wash and peel the carrots and daikon radish, then shred them into thin strips. 1 Wash and peel the carrots and daikon radish, then shred them into thin strips. 2 Mix half the package of flour with 2 1/2 cups liquid (about 600 ml), including 1 can of beer, coconut milk, and enough water to reach 2 1/2 cups (600 ml) total. If you prefer thinner crepes, use more liquid; for thicker crepes, use less (about 1 3/4 to 2 1/2 cups, or 450-600 ml). Add chopped green onions and a bit of shredded carrot. Season the batter with a little salt and vegetarian bouillon powder. Let the batter rest before cooking. 2 Mix half the package of flour with 2 1/2 cups liquid (about 600 ml), including 1 can of beer, coconut milk, and enough water to reach 2 1/2 cups (600 ml) total. If you prefer thinner crepes, use more liquid; for thicker crepes, use less (about 1 3/4 to 2 1/2 cups, or 450-600 ml). Add chopped green onions and a bit of shredded carrot. Season the batter with a little salt and vegetarian bouillon powder. Let the batter rest before cooking. 3 Pick and wash the fresh herbs and lettuce, then drain well. Rinse the bean sprouts and drain. 3 Pick and wash the fresh herbs and lettuce, then drain well. Rinse the bean sprouts and drain. 4 Clean the mushrooms, then sauté them with seasonings to taste. Mushrooms release a lot of liquid when cooked—save this mushroom liquid to use as a flavorful dipping sauce. Adjust the mushroom liquid with a little water, sugar, and lime juice, then add some shredded carrot and daikon radish. 4 Clean the mushrooms, then sauté them with seasonings to taste. Mushrooms release a lot of liquid when cooked—save this mushroom liquid to use as a flavorful dipping sauce. Adjust the mushroom liquid with a little water, sugar, and lime juice, then add some shredded carrot and daikon radish. 5 Heat a nonstick skillet over medium heat and add a little cooking oil. Use the remaining shredded carrot for the crepes. Pour a ladleful of batter into the skillet and swirl to coat the bottom evenly. Add bean sprouts, carrot, and mushrooms. Lower the heat, cover, and cook until the crepe is crispy. 5 Heat a nonstick skillet over medium heat and add a little cooking oil. Use the remaining shredded carrot for the crepes. Pour a ladleful of batter into the skillet and swirl to coat the bottom evenly. Add bean sprouts, carrot, and mushrooms. Lower the heat, cover, and cook until the crepe is crispy. 6 Feel free to customize the filling to your family's taste. For example, adding shredded cheese makes it delicious. 6 Feel free to customize the filling to your family's taste. For example, adding shredded cheese makes it delicious. 7 Bánh xèo is best enjoyed hot, so cook and eat each crepe as you go for the best flavor. 7 Bánh xèo is best enjoyed hot, so cook and eat each crepe as you go for the best flavor. 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