Mushroom and tofu bánh xèo

Mushroom and tofu bánh xèo

My bánh xèo fortunes changed a couple of years ago when I came across a recipe by cookbook author and food photographer Uyen Luu. The recipe, from her book Vietnamese, was written in a way that gave me the confidence to try again (that is the power of a well written recipe!). The first time I tried Uyen’s recipe, it was a smashing success. Every time since, it has never failed me. Now, homemade vegetarian banh xèo is a meal we are able to enjoy often at home. Thank you Uyen. You all should thank Uyen too because she agreed to let me use her bánh xèo batter for this recipe (disclaimer, only the batter recipe is Uyen’s; the rest of the recipe and the sauce is mine).

Thank you to Uyen Luu and Hardie Grant for providing permission for the use of this bánh xèo batter recipe - © Vietnamese by Uyen Luu (Hardie Grant, £25), Photography © Uyen Luu.

Makes 12 crepes / vegan, gluten free

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Ingredients

• 200g (about 1 3/4 - 2 cups) rice flour (I use Erawan brand)
• 2 teaspoon ground turmeric
• 1/2 teaspoon sea salt
• pinch of sugar
• 1 x 400ml (13.5oz) can coconut milk (well shaken)

Filling

• olive or neutral oil
• 200g (about 12) shiitake mushrooms, trimmed and thinly sliced
• 425g (16oz) extra firm tofu, drained, patted dry and cut into thin strips
• sea salt and black pepper
• 200g (7-ounces) bean sprouts
• 4 to 6 scallions, thinly sliced

Quick Sauce

• 2 tablespoons chili crisp
• 2 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari

Greenery, for serving

• Lettuce leaves
• Coriander (cilantro)
• Sliced red onion (optional)
• Perilla or shiso leaves (optional)

1. To make the sauce, combine the chili crisp, rice vinegar, sesame oil and soy sauce or tamari into a bowl and stir to combine. Set aside.

2. In a large bowl, combine the rice flour, turmeric, salt and sugar and whisk to combine. Add the coconut milk and 400ml (about 1 3/4 cups) water - simply fill the coconut can with water for the correct amount - and whisk until completely smooth and lump free.

3. Each pancake is cooked individually so bear this in mind when you are making each pancake. It doesn’t really matter how much filling you add to each - you can have more or less, according to your preference which is why the amount for each pancake is not too prescriptive.

4. Heat a 25cm / 10-inch frying pan (skillet) on medium high heat - a hot pan is essential for a crispy pancake; if you are using a non-stick frying pan, heat for 1 minute; I use a cast iron skillet and I heat it for 3-4 minutes, until it’s very hot and. Into the hot pan, drizzle a little olive oil and then add a handful of mushrooms and a handful of tofu. Season with salt and pepper and toss for 2 minutes, until the mushrooms have softened. Now add 1/3 cup of the batter into the pan, immediately swirling it so that it coats the entire base. Add a small handful of beansprouts and scallions, and then cover and cook for 2 minutes. Remove the lid and cook for another 1 to 2 minutes, until the bottom is crispy. Using a wide spatula (I use a fish spatula), confidently fold the crepe in half. Set aside.

5. Continue cooking the remaining crepes. I usually line the crepes on a sheet pan and when they are all ready, pop them into a hot oven preheated to 220”C / 450˚F and warm for 5 minutes.

6. To eat, break a piece of crêpe onto a lettuce leaf, add the herbs and other optional greenery, roll it all up and dip it in the dipping sauce.