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Vegan pork banh xeo recipe

5 from 1 vote
Total time: 3 hours 45 minutes
cooked banh xeo alongside serving suggestions

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Every so often I get this intense longing for Vietnam. I fill this hole with tasty Vietnamese food, or at least the best versions I can get or create back here in the UK. A mouthful of anything distinctly Vietnamese sends me straight back there, to the tiny plastic stools perched outside of local street food eateries engulfed in the amazing smells and loud noises of motorbikes and car horns.

I remember trying my first ever bánh xèo. Despite struggling to break it apart with my chopsticks, I managed to scoff it all down much too quickly. It tasted incredible and I was amazed at how easy it was to find vegan versions of it (thanks to their large Buddhist population!).

After a few years of working on this vegan bánh xèo recipe, I am finally ready to share it! That being said, I wouldn’t say that this is necessarily the most authentic recipe. I am British and only spent a few years in Vietnam. But I have made this recipe using ingredients that are easily accessible in the UK, so you find this useful to follow.

Servings: 4 people



Bánh xèo mix

  • 85 g Rice flour
  • 30 g Plain flour
  • 1 tsp Ground turmeric
  • 275 ml Sparkling water
  • 150 g Coconut cream approx. 160ml
  • 1/2 tsp Salt

Bánh xèo filling

  • 2 Spring onions
  • 200 g Firm tofu
  • 100 g King oyster mushrooms
  • 150 g Vegan pork I use Omnipork strips
  • 150 g Beansprouts

Bánh xèo serving ingredients


Make bánh xèo batter

  • Combine all of the batter ingredients together and whisk thoroughly so that it is fully mixed and there are no lumps
  • Put the batter into the fridge for a few hours, or prepare and leave it in the fridge overnight
  • Slice your spring onions and add them to the batter when you take it out of the fridge to start cooking

Cook bánh xèo filling

  • Get the rest of the bánh xèo filling ingredients together (tofu, king oyster mushrooms, vegan pork, & beansprouts)
  • Wash your beansprouts, drain and set aside
  • Slice your king oyster mushrooms lengthways so that you have long thin slices of mushrooms, set aside
  • Cut your tofu into loads of long thin slices, set aside
  • Get your frying pan on to a high heat and pour in a splash of sesame oil
  • Once the pan is hot, cook your beansprouts on a high heat. Move around regularly to stop them from burning and then once they have browned set them aside on a plate
  • Repeat these steps with the tofu, mushrooms, and then the vegan pork. Make sure to cook them all separately as each ingredient may have different cooking times. Set aside on plates
    vegan pork by omnipork for a vegan banh xeo

Cook bánh xèo

  • Wipe your frying pan with kitchen towel and then add in some more sesame oil and put the pan onto a medium-high heat. Once the pan is hot spread a 1/4 of the tofu strips, mushrooms, and the vegan pork in the frying pan. Cook for a minute and then pour in a ladleful of the bánh xèo batter to the pan
  • Tilt the frying pan to move the batter evenly around the pan. You should start seeing the edges of the batter starting to thin out and crisp up
  • Sprinkle a handful of the cooked beansprouts on to the batter and then put a lid on the pan. Cook on a medium heat for about 2-3 minutes, until the top of the pancake is cooked
  • Take the lid off the pan and continue to cook the bánh xèo for about 4 minutes until you start seeing the bottom of the pancake has browned and gone nice and crispy
  • Using a spatula, lift up one half of the bánh xèo from underneath and fold it in half. Move it onto a plate and continue cooking the rest of the mix in the same way.
    Vegan banh xeo close up
  • If you are making the exact recipe as shown above, it should make about 4 pancakes (depending on the size of your pan)
  • You can keep the cooked bánh xèo warm in a low heat oven whilst cooking the rest of the mix

Serve bánh xèo

  • Serve up the cooked bánh xèo alongside some fresh herbs, a dipping sauce, and if you fancy, some spring roll wrappers
    cooked banh xeo alongside serving suggestions
  • Cut off chunks of the pancake and wrap it up into your fresh leaves and herbs and dip into your sauce. Alternatively, wet a spring roll wrapper and wrap everything inside and dip into your sauce


As a British person replicating Vietnamese food I urge you to also check out the recipes from a vegan Vietnamese blogger. I would fully recommend making your way to The Viet Vegan’s blog here.

More vegan Vietnamese recipes


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Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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