In Vietnam, these are called Banh Xeo, a street food. traditionally, the pancake is made and filled with pork and beansprouts, with mint and coriander, folded and then eaten with a lettuce wrapped around bite size chunks of the pancake.
This recipe is plant based and uses mushrooms and shredded butter beans with milled flaxseed, with a miso, chilli and tamari dressing for the filling. I find it easier to use the lettuce inside the pancake and eat it with a knife and fork.
Prepare the pancake batter
By mixing together the rice flour, cornflour and turmeric. pour in the can of coconut milk and mix throughly. Slowly add up a tablespoon of water and mix, The consistency should be like double cream. Stir in 3 finely chopped spring onions.
Now put to one side and rest for at least 20 mins
mix the Rice flour, corn flour, turmeric, black pepper 
mix with a tin of coconut milk, a little water and rest 
chopped spring onions 
mix the onions into the batter just before cooking
Make the dressing
In a bowl, put 3 tablespoons of rice wine vinegar, 2 teaspoon of miso paste, 3 tablespoons of tamari (gluten free soy sauce) 2 tablespoon of water, 1 finely chopped clove of garlic, 1 finely chopped red chilli – mix together and let it sit to ‘mature’.
Put the chopped chilli, garlic, miso, tamari, rice wine, water in a bowl 
mix and rest
Make the filling
Chop the onions in half and then slice each half to produce splinters of onion. Roughly chop the butter beans. Slice the mushrooms.
Add all to the wok and stir fry in oil, and stir when it becomes too dry, add water to stop it sticking. Once cooked add a tablespoon of milled flaxseeds and mix.
Add the bean sprouts to the stir fry and stir in.
Add a handful of chopped mint and chopped coriander and mix.
Remove from the heat. Stir in 2 tablespoons of Soy sauce.
This mixture doesn’t need a lot of flavours as we will be dressing this with the miso and garlic soy dressing which will stack it with flavour.
slice the mushrooms 
chop onions in half and then slice 
roughly chop the butter beans 
stir fry the butter beans, onions, mushrooms 
add some of the mint and coriander 
add the milled flax seeds 
add the beansprouts and stir fry
Make the pancakes
Heat a non stick frying pan and pour a ladle of the pancake batter onto the frying pan and swirl around the pan until its spread. Now cook for 6 mins or until the underneath is starting to get dark brown spots.
Using a fish slice, carefully turn over the pancake and cook the other side.
when the new side gets dark brown spots it is ready to plate up.
They need cooking longer than english egg based pancakes.
swirl a ladle of the batter on a hot frying pan 
turn over and cook the other side 
pancake ready to fill
Assemble the pancakes
Put the pancake onto a plate and fill half of it with the shredded butter bean stir fry mixture and spoon over the miso garlic dressing and a sprinkle of chopped mint and coriander and finally some chopped lettuce.
Fold over the other half of the pancake and serve.
put filling on pancake drizzle the dressing 
add chopped mint and coriander 
add slice lettuce 
Vietnamese Crispy Pancake filled with shredded Bean and herbs
Vietnamese crispy pancake
Equipment
- Fish slice, Large Ladle, stirring spoons
Ingredients
- 240 gm butter beans drained and chopped
- 2 tbsp water
- 200 g brown mushrooms
- 120 g onions chopped and sliced
- 200 g beansprouts
- 1 tbsp milled flaxseeds
Pancake Batter
- 150 g Rice flour
- 25 g cornflour
- 400 ml coconut milk – 1 tin
- 1 tsp ground turmeric
- 4 tbsp spring onions finely sliced
- 1 tbsp water
Dressing
- 1 tbsp garlic finely chopped
- 1 tbsp red chilli finely chopped
- 2 tbsp Rice wine vinegar
- 1 tsp miso paste
- 2 tbsp tamari
- 40 gm iceberg lettuce shredded
Method
- Prepare the pancake batter by mixing together the rice flour, cornflour and turmeric. pour in a can of coconut milk and mix throughly. Add upto a tablespoon of water and mix, The consistency should be like double cream. Stir in 3 finely chopped spring onions. Now put to one side and rest for at least 20 mins.
- Make the dressing In a bowl, put 3 tablespoons of rice wine vinegar, 2 teaspoons of miso paste, 3 tablespoons of tamari (gluten free soy sauce), 2 tablespoon of water, 1 finely chopped clove of garlic, 1 finely chopped red chilli – mix together and let it sit to 'mature'.Check the amount, you need aroound 1 tablespoons per pancake and also it can be used to dip into.
- Make the filling, chop the onions in half and then slice each half to produce splinters of onion.Roughly chop the butter beans.Slice the mushrooms. Add them all to the wok and stir fry in a little oil, and stir. When it becomes too dry, add water to stop it sticking. Once cooked add a tablespoon of milled flaxseeds and mix. Add the bean sprouts to the stir fry and stir in. Add a handful of chopped mint and chopped coriander , put in 2 tablespoons of Soy sauce and mix. Remove from the heat and keep warm.
- Make the pancakes. Heat a non stick frying pan and pour a ladle of the pancake batter onto the frying pan and swirl around the pan until it is spread. Now cook for 6 or 7 mins or until the underneath is starting to get dark brown spots. Using a fish slice, carefully turn over the pancake and cook the other side. When the new side gets dark brown spots it is ready to plate up. They take longer than English egg based pancakes.
- Put the pancake onto a plate, place 2 tablespoons of the stir fry mixture onto half of the pancake, spoon over the miso dressing and a sprinkle of chopped mint and coriander and chopped lettuce. fold over the other half of the pancake and serve.
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).