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Vegetarian Bahn Xeo

What you need: 

1 part coconut milk
2 parts rice flour
3-4 parts water
turmeric
shredded vegetables, such as carrot, mushroom, daikon, scallions, etc.
lettuce leaves
fresh basil, cilantro, and bean sprouts, optional
vegetable oil

What you do: 

This is almost like making an omelet and servings should be sized about the same.
Sautee shredded veggies over medium high heat until they just begin to soften.
While veggies are sauteing, combine coconut milk, rice flour, water and enough turmeric to make the batter a pale yellow. It should be about as thick as crepe batter.
Pour batter over veggies and turn heat down to medium.
When the batter has set and it begins to brown on the bottom, loosen the sides with a rubber spatula (use a heat proof one! lol) and flip over in half onto a plate, just like an omelet. This takes some practice so it might be good to start with a small skillet and work your way up.
You can fill the inside with bean sprouts if you like, but I normally don't. Serve it with lettuce leaves and fresh herbs, and wrap pieces in the lettuce leaves as you eat them. Ginger infused soy sauce makes a good dip, though I think traditionally this would be served with a fish sauce (yuck!).

Preparation Time: 
Cooking Time: 
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Recipe Category: 

SO HOW'D IT GO?

I had the mushy mess problem.  I think I made it too thick; I have some batter left so maybe I'll try putting egg replacer in it.  Or make yummy sweet mochi!

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:) My boyfriend and my 5 year old loved it! Thanks for the recipe. I made the sauce you recommended and it complemented beautifully. I have to admit it was difficult to flip a crape-so I took a picture of the best 3 I made I added mushrooms inside and on top.

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I've been looking for this recipe!!
I made it and it was perfect!!
I used shredded carroc, broccoli, and onion.
Even my picky meat eating husband loved it!!

We will make it again and again! It's so much cheaper to make at home and so easy - just like making pancakes!

I made the batter in my blender and just poured it into the pan when I was ready!

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mine come out really well.  It is pretty large serving.  Me and my husband finish up in the second day.  Thank you for a wonderful recipe!

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i think this had a very good taste, however it was a mushy disaster.  i tried everything i could think of, making it thinner, cooking it longer, still a mushy mess.  any suggestions?

If it's mushy it's either undercooked or the batter is too thick, this won't brown or cook as quickly as a wheat crepe, you have to let it sit and set up or it's not very yummy. You might have had your heat too high (stoves vary what "medium" is) turning it down and cooking it more slowly might help.

Sorry yours didn't turn out well!

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i think this had a very good taste, however it was a mushy disaster.  i tried everything i could think of, making it thinner, cooking it longer, still a mushy mess.  any suggestions?

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Thanks thebelovedtree.  I'll stick with the rice flour then. 

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Anonymous

A part is however much you want it to be, it makes it easier to increase or decrease the serving size, just use equal measurements for each part and you'll be fine.
To get 6 crepes I use a 1/2 C part, so 1/2 C coconut milk, 1 c Rice flour, and 1 1/2-2 C water, that serves 2-3 people.

Thank you.

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Can you substitute other types of flour?  For example- would whole wheat flour work? 

I don't think other flours would give the same effect, but it doesn't hurt to try I guess. The rice flour really makes it different from any other type of crepe I've ever had, and it's traditional.

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Can you substitute other types of flour?  For example- would whole wheat flour work? 

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