Looking for a way to use most of your ingredients from CSA box #3? Try making this vegetarian adaptation of my favorite Vietnamese dish! Traditionally filled with pork and shrimp, Bánh Xèo Chay boasts a light and crispy rice flour crêpe, generously filled with vegetarian goodies, including savory mushrooms, bean sprouts, and a touch of garlic scapes. (Chay, pronounced “chai,” means vegetarian in Vietnamese!) Served with a vegetarian nước chấm dipping sauce, fresh lettuce leaves, and a variety of herbs, this dish is an explosion of flavors. So grab your ingredients and fire up the stove!
Bánh Xèo Chay (Vietnamese Vegetarian Crêpe)
by Cathy Nguyen
Serves 4-6
Crêpe Batter:
- 1 package of bánh xèo batter
- 1 tablespoon salt
- 2 cups sparkling water
- 1 14-oz. can of coconut milk
- 2 sprigs of scallions, chopped
Filling Ingredients:
- avocado or coconut oil
- 1.5 lb mushrooms, sliced (shiitake, portobello, oyster, lion’s mane, etc.)
- salt and ground black pepper to taste
- 1 cup garlic scapes, chopped in 1 in. pieces
- 1.5 lb bean sprouts, washed
To Serve:
- nước chấm chay (vegetarian Vietnamese dipping sauce)
- 1 bunch mint
- 1 bunch cilantro
- 1 head of lettuce
Directions:
- Prep the batter: Mix together rice flour, turmeric, and salt. Whisk in sparkling water and coconut milk until smooth. You want the batter to be slightly thinner than pancake batter. Cover and let rest in the fridge for at least 3 hours to overnight. Stir in scallions right before making the crêpes.
- Cook the mushrooms: Heat oil in a large skillet over medium heat. Add sliced mushrooms, stirring occasionally until slightly softened. Season with salt and pepper to taste. Set aside.
- Make the crêpes:
- On medium-high heat, add 1 teaspoon oil to a nonstick or cast iron pan. Add some garlic scapes and cook for a couple minutes. Spread garlic scapes evenly in pan.
- Making sure your batter is still thin, pour in a ladle of batter. Quickly tilt and rotate the pan to coat it evenly with batter. The batter should sizzle and bubble when it hits the pan.
- Lower heat to medium. Add some cooked mushrooms and a handful of bean sprouts to one half of the pan. Cover with a lid for about 3 minutes, until bean sprouts and batter are slightly cooked.
- Remove lid and lower heat to medium-low to allow the crêpe to become crisp. Brush oil around the edges. After about 5 minutes, flip the side without filling over to fold the crêpe in half.
- Serve: Serve immediately with nước chấm, lettuce, and herbs. Make lettuce wraps by tearing off pieces of the crêpe and topping with herbs. Dip the lettuce wraps into the dipping sauce. Don’t be afraid to eat with your hands and enjoy!
*Notes:
- You can find bánh xèo batter, “Bột Bánh Xèo,” at your local Asian supermarket. The package comes with rice flour and turmeric.
- Substitute sparkling water for still water or beer. The carbonation helps crisp the crêpes.
- If your batter gets too thick, thin it out with more sparkling water or coconut milk.