Bánh Xèo (Vietnamese Rice Crêpes) and Mint Limeade

By July 21, 2020May 3rd, 2024Recipes

Bánh Xèo is a Vietnamese style crepe made with rice flour and filled with tasty vegetables like bean sprouts and mushrooms. In this recipe, we added tofu for extra protein, a great substitute for meats. The pancake is wrapped with lettuce and topped with herbs. On the side, we prepared a flavorful dipping sauce made with soy sauce, fish sauce and lime juice. For this dish, we paired the crepes with homemade limeade with fresh mint.

Bánh Xèo (Vietnamese Rice Crêpes)
Yield 6-8 crepes



For the Filling

One 14-oz block of firm tofu

One 14-oz package of mushrooms, such as shitake, sliced

2 bunches of scallions (white and green parts), sliced

4 cups bean sprouts


For the Crêpes

3 cups rice flour

1 teaspoon salt

1 teaspoon turmeric

1 can of coconut milk

2  cups water (more as necessary)

4 Tablespoons vegetable oil, for cooking


For the Greens

Several large leaves of lettuce, such as Boston or Bibb variety,  for wrapping the crepes

One bunch of basil

One bunch of mint

One bunch of cilantro


Dipping Sauce

2 tablespoons fresh lime juice

2 tablespoons soy sauce (or fish sauce)

2 tablespoons sugar

4 tablespoons water

1 clove garlic, crushed

1 tsp chile sauce (optional)


For the greens: Prepare the lettuce and herbs and set aside. (May be prepared ahead of time and kept in the refrigerator.)

For the sauce: In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)



  1. In a bowl, whisk together the rice flour, salt, turmeric, coconut milk, and water to form a smooth batter. Batter should be the consistency of heavy cream  – add more water as necessary. Stir the sliced scallions into the batter.
  2. Heat a teaspoon of oil in a 10- to 12-inch skillet over medium heat. Add the tofu and mushrooms, and saute 4-5 minutes. Remove and set aside.
  3. Wipe the oil out of the pan and return to medium heat with a fresh teaspoon of oil. Pour ¾ cup of batter in the pan and swirl to distribute evenly. Then arrange the tofu, mushrooms, and bean sprouts over half of the crêpe. When cooked through and edges are browned, fold the crêpe over and slide or flip onto a plate. Repeat with remaining batter.

To serve: Serve as an appetizer to share or a main dish.  Cut crepes in half.

To eat, wrap a piece of the crêpe into a lettuce leaf with a few herbs. Dip into the sauce and enjoy!


Mint Limeade
Makes 8 cups


2 cup fresh squeezed lime juice

1 cup cane sugar

½  cup packed fresh mint leaves, ripped

6 cups water



  1. Mix lime juice and sugar together in a large bowl. 
  2. Add water,  adjusting to taste as desired. 
  3. Stir in mint leaves and allow the limeade to chill in the refrigerator for a couple of hours to allow the mint to steep. Serve over ice and garnish with fresh mint leaves.