Banh Xeo (Vietnamese crepes) with nuoc cham sauce
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Vegan Richa · by Vegan Richa★ 5.0 (1)

Banh Xeo (Vietnamese crepes) with nuoc cham sauce

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 21%
CARBS 63G49% OF CAL
8G FIBER0G ADDED0G INTRINSIC46G OTHER10G TOTAL SUGAR
FAT 26G45% OF CAL
8G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vietnamese savory crepes made with rice flour and turmeric, filled with mushroom, cabbage, and carrot, served with fresh herbs and nuoc cham dipping sauce. A flavorful, vegetable-forward lunch or dinner.

mainvietnamesetacodairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup rice flour
  • 1/2 cup self rising flour (or more rice flour for gf version)
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 cup coconut milk
  • 1 cup water
  • 1 spring onion chopped finely
  • Oil for shallow frying
  • 2 cups mushrooms chopped
  • 1 medium onion chopped
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon chili powder
  • 1 cup cabbage chopped finely
  • 1 cup carrots grated
  • 1/2 cup spring onion chopped
  • 1/2 cup cucumber chopped
  • 3-4 teaspoons nuoc cham sauce
  • Red leaf lettuce or leafy lettuce or mustard greens
  • 2 cups bean sprouts
  • 1/2 cup fresh mint
  • 1/2 cup fresh basil (thai or regular)
  • 1 cup cilantro leaves chopped
  • 2 teaspoons sugar
  • 1 teaspoon chili paste or a chopped thai red chili
  • 2 Tablespoons vegan fish sauce (i dint have this, so used 1 teaspoon soy)
  • 1-2 Tablespoons lime juice (or lemon juice)
  • 1/4 cup water
  • 1 clove garlic (minced)
PREP
20M
SODIUM
1976MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.