Shifa Score

1350

Banh Xeo Chay

Crispy turmeric crepe, savory veggies.

180

Calories

(kcal)

60

Glycemic

Index

5

Protein

(gms)

3

Fiber

(gms)

Classification

ENTREE

(620)

VEGAN

(385)

VIETNAMESE

(13)

2.5k

1m

5.1k

1.9k

Description

Banh Xeo Chay is a fragrant Vietnamese pancake, crisped to perfection. Made with rice flour, turmeric, and coconut milk, it's a delightful harmony of textures. Filled with an array of fresh vegetables and herbs, this dish offers a light yet satisfying culinary experience, reflecting the vibrant essence of Vietnamese street food.

Recipe

Ingredients:

Rice flour

1

Cup

Turmeric powder

1

Teaspoon

Coconut milk

1

Cup

Water

1

Cup

Salt

1

Teaspoon

Mung beans cooked

1

Cup

Bean sprouts

1

Cup

Carrot julienned

1

Green onions chopped

2

Mushrooms sliced

1

Cup

Oil

0

For frying

Preparation steps:

1. In a bowl, mix rice flour, turmeric, coconut milk, and water until smooth. Let it rest for 30 minutes.

2. Heat a non-stick pan over medium-high heat. Add a little oil.

3. Pour a ladle of batter, swirling to coat the pan thinly.

4. Cook for 3-4 minutes until edges crisp.

5. Add bean sprouts, mushrooms, and sliced carrots on one side. Fold the pancake in half.

6. Cook for another 2 minutes.

7. Serve hot with fresh herbs and lettuce, accompanied by dipping sauce.

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