Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

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Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45 minutes from start to finish. One serving contains 390 calories, 8g of protein, and 22g of fat. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs $3.19 per serving. Head to the store and pick up chilies, rice vinegar, enoki mushrooms, and a few other things to make it today. 295 people found this recipe to be yummy and satisfying. It works well as a side dish. Plenty of people really liked this Vietnamese dish. It is brought to you by foodandspice.blogspot.com. Overall, this recipe earns an awesome spoonacular score of 94%. Similar recipes include Bánh xèo (Vietnamese Happy Pancakes), Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe, and Banh Xeo (Vietnamese Crepes).

Ingredients

brown rice flour

1 1/3 cups brown rice flour

brown sugar

1/2 tablespoon brown sugar

carrot, scrubbed and grated

1 large carrot, scrubbed and grated

pinch of cayenne

pinch of cayenne

coconut milk + water if needed

1 3/4 cups of coconut milk + water if needed

daikon radish, scrubbed and grated

1 medium daikon radish, scrubbed and grated

egg, beaten

1 egg, beaten

enoki mushrooms, trimmed

1 cup enoki mushrooms, trimmed

fresh basil leaves, roughly chopped

2/3 cup fresh basil leaves, roughly chopped

fresh ginger, grated

1-inch piece fresh ginger, grated

fresh mint leaves, trimmed and roughly chopped

1/4 cup fresh mint leaves, trimmed and roughly chopped

fresh parsley or cilantro, roughly chopped

1 cup fresh parsley or cilantro, roughly chopped

garlic, crushed

1 clove garlic, crushed

fresh green chili, seeded and minced

1 fresh green chili, seeded and minced

fresh green chilies, seeded and sliced into small strips

2 fresh green chilies, seeded and sliced into small strips

green onions, washed and cut on an angle

4 green onions, washed and cut on an angle

juice from limes

juice from 2 limes

mung bean sprouts (see note below)

1 cup mung bean sprouts (see note below)

fresh red chilies, seeded and minced

2 fresh red chilies, seeded and minced

rice vinegar

1 tablespoon rice vinegar

sea salt

1/2 teaspoon sea salt

toasted sesame oil

1 1/2 tablespoons toasted sesame oil

sesame oil for frying

sesame oil for frying

snow peas, sliced into small strips

1 1/2 cups snow peas, sliced into small strips

tamari sauce

1 tablespoon tamari sauce

turmeric

1 teaspoon turmeric