Vegan bánh xèo is a Vietnamese CLASSIC!
Traditionally served with mustard greens and fish sauce, this crispy, savoury pancake is a super tasty and colourful dish
I grew up eating bánh xèo a lot, we’d have these loaded plates full of golden, crisp pancakes stuffed with bacon, mung bean sprouts, shrimp, and mushrooms. Eventually when I transitioned to going vegan, my grandma would make a separate, slightly smaller stack stuffed with just a ton of mushrooms for me. (She also made them for Eddie but he can’t stand the texture of mushroom, so she started just making plain ones for him with mung bean sprouts inside). I loved eating these fresh, but I think my favourite memories of them are from staying over at my grandma’s house, and the next morning, reheating them in a skillet until the outside is SUPER crisp and crunch and eating them quickly enough that they would almost burn me between the thin curls of lettuce.
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