Bánh Xèo (Vietnamese Turmeric Crepe)

Name: Bánh Xèo (Vietnamese Turmeric Crepe)
Total time: 120 min
Yield: 8 Servings
Ingredients: 2cups rice flour; 1cup cornstarch; 1cup chopped scallions (greens only); 2tablespoons granulated sugar; 1 ½teaspoons ground turmeric; 1teaspoon MSG; 1teaspoon kosher salt; 112-ounce can Coco Rico (coconut soda) or light beer; ½ cup neutral vegetable oil, such as grapeseed, divided; 1tablespoon neutral vegetable oil, such as grapeseed; 1medium yellow onion, thinly sliced; ½cup chopped shallots; 3garlic cloves, minced; 1pound assorted mushrooms (preferably a mix of oyster, trumpet, and/or wood ear), sliced or torn into bite-size pieces; 3tablespoons vegan fish sauce; 2teaspoons freshly ground black pepper; 1teaspoon MSG; 1pound bean sprouts; ¼cup granulated sugar; ½garlic clove, minced; ¼cup vegan fish sauce; 1-2teaspoons lime juice; Hot chili garlic paste, such as sambal oelek, to taste; Romaine lettuce leaves; Mint sprigs; Cilantro sprigs; Cucumbers, sliced; Rice paper (optional)

Chef Thuy Pham of Portland’s Mama Dut shares her plant-based take on a Vietnamese classic, featuring an umami-rich mushroom filling and a dipping sauce that’s savory, sour, spicy, and sweet.

By Thuy Pham of Mama Dut
·Jan 27, 2023

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Bánh Xèo (Vietnamese Turmeric Crepe)

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