WAIT how have I never thought to use the banh trang to wrap it?!?! Legit every time I eat banh xeo, all the fillings just fall out into the nuoc mam or all over my hands/plate lol. You're a genius. YAY VIET RECIPESSS
I love that you are so experienced with so many different cuisines. It's so cool! Your family is so lucky to have someone so adventurous cooking up the love
@@Thevietvegan aw, thank you!! Growing up, my parents never really strayed from their confort foods so as I got older I wanted to explore different cultural foods. I am loving it! TH-cam tutorials like this are awesome because you are sharing your culture and upbringing with the world.
We can't get coconut soda in Australia so I just use soda water or beer. I bet the coconut soda makes it taste even better. Also instead of bean sprouts people use enoki mushrooms now. Taste really good. I eat it the lazy person way, on a plate with all the herbs and sauce on the top. Also you should put the edge of the rice paper on the edge of the plate.makes it easier to pickup
This clears up so much for me! Lol I go to a vegan Asian-ish cafe that does these I always thought it was made with chickpea flower but when I tried to make them they weren't light and crispy like the ones in the cafe. Well now I know why.
I love the angle & being able to see your kitchen! Also-cute shirt! As always, I love having someone on that internet who veganizes food I ate growling up!
THIS IS A SUCCESS! Omg I'm so happy because I have not eaten Bánh xèo for almost a year now and I was super excited when you posted this video. I didn't have any coconut soda or even La Croix, so I used beer instead. It worked like a charm! My mom (non-vegan) even said that this Bánh Xèo tasted better than all the one she had before. Thank you so much for this, you are my Vietnamese lifesaver 💕❤️ P/s: Your recipe for nước mắm is also amazinggg
This is actually a pleasant surprise, because I had this at a hipsterish joint a while back and ordered off their vegan/vegetarian menu (which I thought was only vegan), and I worried after the fact that it had been made with eggs because of the color and richness. It was delicious!
interesting that this is nicknamed vietnamese pizza - my chinese teacher used to call scallion pancake "chinese pizza" ! i cant wait to try this recipe, ive been following along with your cooking journey on instagram so its great to see it in its final form
i'm liking the way you mixed the onion(?) into the batter and that's what i want to do with maybe cabbage and carrot and zucchini, green oinion and/or other things and maybe some fried mushrooms... great!
For some pancakes that might work (like okonamiyaki or korean pancakes), but banh xeo needs relatively dry ingredients to keep the batter crispy in the end! Cabbage and carrot might be ok, but zucchini might make it soggy. But either way, have fun experimenting!
Yay!!! Love this. We always have coconut soda at the house by the boat load, so I’m hoping to make this soon. Intimidated to try to make my own in a house who makes it regularly every few months. 😭😭😭😭
I like the new set-up and I like when you do these kinds of recipe videos. One suggestion would be for Eddy to come in at the end and try out the finished dish with you.
The coconut soda you remember seems like the same as my Vietnamese mom used. The brand is Coco Rico (en.wikipedia.org/wiki/Coco_Rico). It might look a little different than you remember, but I just did a search and found it on Amazon. The bottle, itself, used to be one of those big 2-liter green plastic bottles with a yellow label. The canned version was just all yellow. If you go to that Wikipedia link above, you should immediately recognize it.
@@Thevietvegan That sucks. It's basically an American product and would be relatively easy to acquire with our free trade agreement. Indeed, in the Wikipedia article I linked the photo caption says the bottle was bought in 2015 in Quebec. The hurricane that hit Puerto Rico last year wouldn't have completely shut them down down because I doubt they bottle the stuff exclusively in PR anymore, but maybe production was stymied and their stock lowered. I imagine you could find it online elsewhere, though, if you really wanted it.
@@Thevietvegan The batter just kind of stayed runny and never fully cooked. But I think I might have had the pan on too hot, and I know the recipe I followed didn't use coconut milk, I think it was just fizzy water. But I'm going to try your method and hopefully have success because they look so great!!!
I found a recipe in Food and Wine in which Charles Phan, the chef and owner of San Francisco's Slanted Door recommends refrigerating the batter overnight, so the starches have time to relax, then cooking the crêpes in a nonstick pan. But the coconut soda would lose it's carbonation if left overnight. What do you think? Thank you!!
Wow great video Lisa! Top notch Viet Vegan Video! But I have a question, can I replace the corn starch with arrowroot? I can't eat corn anything, much sadness.
Yep! Arrowroot/tapioca starch is common in banh xeo too :) I believe the starch is used to just to bind it together a bit while still contributing the crunch!
Yummmmmmmeeeeeeeee!!!!.....MEEEE WAAAANT!!!!!!!!!!!! THAAAAANK YOUUUUUU!!!!! (What can I say? I'm a "repetitive" type of guy!!).....Love and hugs to you and Eddie!!
@@Thevietvegan didn't really try it yet, as soon as realized I get the cramps when I eat coconut milk or yoghurt I just stopped eating it all together... with coconut oil for example I had no problem at all probably bc its never that much
If you use vegan fish sauce, the combination of sugar, garlic, lime juice and chili makes it delicious in the end anyway! I prefer using the soy sauce as a base these days but I was always kind of allergic to fish sauce before my vegan days anyway
Cold water doesn't evaporate out of the rice paper when sitting on the plate which often leaves the roll soggy in the end, whereas when you use warm water, it absorbs faster into the rice paper and you don't need to leave it in the water as long :)
Is it the noodles or just the flavor packet? Legit haven’t tried it so no clue. Could it maybe just benefit for a hit of msg? (I sprinkle it on almost everything, lol.) Seriously curious about what the palm oil adds, if it’s the noodles.
![Vegan Lemongrass Beef Banh Mi [collab with Mary's Test Kitchen]](http://i.ytimg.com/vi/sNJP515RxZQ/mqdefault.jpg)
OK, This makes me insanely happy to watch, and I've never even had this before. but it looks SOOO GOOD!!
WAIT how have I never thought to use the banh trang to wrap it?!?! Legit every time I eat banh xeo, all the fillings just fall out into the nuoc mam or all over my hands/plate lol. You're a genius. YAY VIET RECIPESSS
my Vietnamese family is transiting from eating thit kho and rice everybody to eating salads everyday, you're channel will help heaps with the taste!
yesss! more vegan traditional Vietnamese food pleaseeeee!
I loooove Viet vegan food. Great recipe vid!
I used this recipe and it turned out so good my dad loved how this banh xeo turned out
I'm so glad! Thank you for the feedback
My favourite Vietnamese dish ever. I must've had this at least 100 times and there's even a restaurant in Toronto that makes it vegan whoooo
when i lives in vietnam
i always loved doing small rice paper on the outside and eat a ton of mini rolls 🥰 can’t wait to make this
Love bánh xèo, thank you for the recipe
I love this dish and have had it non-vegan in Vietnam many times. Never occurred to me we could do a veg version! Thanks!
Hell yeah!
Yes, we love making this! Mmmm.
I love that you are so experienced with so many different cuisines. It's so cool! Your family is so lucky to have someone so adventurous cooking up the love
@@Thevietvegan aw, thank you!! Growing up, my parents never really strayed from their confort foods so as I got older I wanted to explore different cultural foods. I am loving it! TH-cam tutorials like this are awesome because you are sharing your culture and upbringing with the world.
We can't get coconut soda in Australia so I just use soda water or beer. I bet the coconut soda makes it taste even better. Also instead of bean sprouts people use enoki mushrooms now. Taste really good.
I eat it the lazy person way, on a plate with all the herbs and sauce on the top.
Also you should put the edge of the rice paper on the edge of the plate.makes it easier to pickup
More recipes like this, please! No complaints! TFP : )
This clears up so much for me! Lol I go to a vegan Asian-ish cafe that does these I always thought it was made with chickpea flower but when I tried to make them they weren't light and crispy like the ones in the cafe. Well now I know why.
This is my fav Vietnamese dish. I’m looking forward to trying your recipe.
Love it! I just found your channel! Can’t wait to try these
I love the angle & being able to see your kitchen! Also-cute shirt! As always, I love having someone on that internet who veganizes food I ate growling up!
THIS IS A SUCCESS! Omg I'm so happy because I have not eaten Bánh xèo for almost a year now and I was super excited when you posted this video. I didn't have any coconut soda or even La Croix, so I used beer instead. It worked like a charm! My mom (non-vegan) even said that this Bánh Xèo tasted better than all the one she had before. Thank you so much for this, you are my Vietnamese lifesaver 💕❤️
P/s: Your recipe for nước mắm is also amazinggg
Bánh Xèo is the best, I can't wait to try making my own. Thank you!
This is actually a pleasant surprise, because I had this at a hipsterish joint a while back and ordered off their vegan/vegetarian menu (which I thought was only vegan), and I worried after the fact that it had been made with eggs because of the color and richness. It was delicious!
my favorite vietnamese dish!! can i use brown rice flour?
O.M.G., looks SO good, I must make! And the wrappy wrappies take it to another level!
interesting that this is nicknamed vietnamese pizza - my chinese teacher used to call scallion pancake "chinese pizza" ! i cant wait to try this recipe, ive been following along with your cooking journey on instagram so its great to see it in its final form
i'm liking the way you mixed the onion(?) into the batter and that's what i want to do with maybe cabbage and carrot and zucchini, green oinion and/or other things and maybe some fried mushrooms... great!
For some pancakes that might work (like okonamiyaki or korean pancakes), but banh xeo needs relatively dry ingredients to keep the batter crispy in the end! Cabbage and carrot might be ok, but zucchini might make it soggy. But either way, have fun experimenting!
@@Thevietvegan thank you, i see what you mean... so i guess kimchi is out too. lol
Yay!!! Love this. We always have coconut soda at the house by the boat load, so I’m hoping to make this soon. Intimidated to try to make my own in a house who makes it regularly every few months. 😭😭😭😭
Show 'em that you can make it chay and delicious too :D
I was so excited to see this notification! One of my absolute favorite meals. I like mine with a gardens-worth of herbs
Yum! I love the idea of nice, fresh lettuce wrapped together with the crispy, warm omelette! Thanks for sharing this great recipe.💗💗
Made this recipe this evening. YUM, YUM! Thank you. And it was quite easy too!
Yum, these look so good 👌🏻
Lady you look so freaking cute in this outfit!
And dang! I am so excited to make this!!!!
The pancake looks delicious. Yes, the camera setup is good.
looks super yummy
We use a peanut dipping sauce and wrap it in either lettuce or mustard leaf. I am hungry.
Yummmm! Yeah I normally eat it with mustard leaf with my family but Eddie is not so good with the bitter varieties haha.
I like the new set-up and I like when you do these kinds of recipe videos. One suggestion would be for Eddy to come in at the end and try out the finished dish with you.
Hahah I try to get Eddie in on videos whenever I can, but sometimes he is just not up to being on camera, so it just depends on the day!
Yes
The coconut soda you remember seems like the same as my Vietnamese mom used. The brand is Coco Rico (en.wikipedia.org/wiki/Coco_Rico). It might look a little different than you remember, but I just did a search and found it on Amazon. The bottle, itself, used to be one of those big 2-liter green plastic bottles with a yellow label. The canned version was just all yellow. If you go to that Wikipedia link above, you should immediately recognize it.
YES THAT'S TOTALLY IT! I still couldn't find it anywhere here though :( It's not on the Canadian amazon either
@@Thevietvegan That sucks. It's basically an American product and would be relatively easy to acquire with our free trade agreement. Indeed, in the Wikipedia article I linked the photo caption says the bottle was bought in 2015 in Quebec.
The hurricane that hit Puerto Rico last year wouldn't have completely shut them down down because I doubt they bottle the stuff exclusively in PR anymore, but maybe production was stymied and their stock lowered. I imagine you could find it online elsewhere, though, if you really wanted it.
Looks so delicious and I'm so excited for more Vietnamese recipes!!! Thanks for another good one :)
i love what you are wearing, it looks so good!
Your videos are amazing, i Love them! Keep going 😍 🙈
Need to try this it looks so delicious!
I tried to make these a long time ago, and it was a total failure!! I'm going to try again using your recipe and technique!!!!!
Oh no!! How was it a failure for you?
@@Thevietvegan The batter just kind of stayed runny and never fully cooked. But I think I might have had the pan on too hot, and I know the recipe I followed didn't use coconut milk, I think it was just fizzy water. But I'm going to try your method and hopefully have success because they look so great!!!
The banh xeo looks bombbb
looks great!
Hi ! Where did you find the nuoc mam chay in Montreal? And what's the brand's name? I need it...! 😍
I got the one in this video in Kitchener at B&T's I think, but I've gotten two other different versions from Herbivores Marche in Montreal
I found a recipe in Food and Wine in which Charles Phan, the chef and owner of San Francisco's Slanted Door recommends refrigerating the batter overnight, so the starches have time to relax, then cooking the crêpes in a nonstick pan. But the coconut soda would lose it's carbonation if left overnight. What do you think? Thank you!!
Whoa I’ve never stuffed my banh xeo inside spring roll wrappers. I just stick with lettuce wraps with mint and cucumber. Gotta try that now!
I will make this.
Would you ever use arrowroot instead of corn starch? It should be the same right?!
I think it'd be a chewier crispy but still would be good!
Wow great video Lisa! Top notch Viet Vegan Video! But I have a question, can I replace the corn starch with arrowroot? I can't eat corn anything, much sadness.
Yep! Arrowroot/tapioca starch is common in banh xeo too :) I believe the starch is used to just to bind it together a bit while still contributing the crunch!
@@Thevietvegan awesome thank you!
Yummmmmmmeeeeeeeee!!!!.....MEEEE WAAAANT!!!!!!!!!!!! THAAAAANK YOUUUUUU!!!!! (What can I say? I'm a "repetitive" type of guy!!).....Love and hugs to you and Eddie!!
check a mexican/latin grocery store for coconut soda (and lots of other great stuff
love the setup! it looks delish!! sadly I'm not good with coconut milk, I get cramps from it :/
Oh no! Hmmm I think you could try soy milk? But the fattiness definitely helps the richness of the pancake. Can you not have any coconut?
@@Thevietvegan didn't really try it yet, as soon as realized I get the cramps when I eat coconut milk or yoghurt I just stopped eating it all together... with coconut oil for example I had no problem at all probably bc its never that much
i'd say its more like a savoury crepe especially since vietnamese food has french influences
i think this reminds me of a vegan viet omelette
as a viet the original sauce is definitely something i’d miss if i went vegan, how similar is the vegan alternative? thanks!
If you use vegan fish sauce, the combination of sugar, garlic, lime juice and chili makes it delicious in the end anyway! I prefer using the soy sauce as a base these days but I was always kind of allergic to fish sauce before my vegan days anyway
Lisa....thanks so much for calling out rice flour and not glutinous rice flour. I didn’t realize the difference!
Missed you, thank you for this recipe! Just realized YT has been unsubscribing sme of my subcriptions, I wondered where you went.
I'm hereeee! I've been uploading on schedule for the last month and it feels good!
@@Thevietvegan Not sure why YT has been kicking off my subscriptions.
Ohb thank youuu....
I didn’t know the ride paper needed to be dunked in warm water. Thanks for the tip!
Cold water doesn't evaporate out of the rice paper when sitting on the plate which often leaves the roll soggy in the end, whereas when you use warm water, it absorbs faster into the rice paper and you don't need to leave it in the water as long :)
The Viet Vegan, this explains so much. Wish I knew this earlier. 😂
Yasssss!
In case you missed my (late) reply about the palm oil free ramen, with gluten, it’s Koyo.
Haha thanks. Unfortunately I've tried Koyo a few times and they're really still just ok
Is it the noodles or just the flavor packet? Legit haven’t tried it so no clue. Could it maybe just benefit for a hit of msg? (I sprinkle it on almost everything, lol.) Seriously curious about what the palm oil adds, if it’s the noodles.
Please make viet vegan pho! Also I need to perfect peanut sauce for spring rolls
I have two pho recipes on my channel already and a peanut sauce on my blog :)
Want more like this 😍
do you know where I can buy vegan fish sauce in Toronto?
No sorry :( some of the markets or T&T may have it but I don't know where specifically
can you make vegan bánh mí
What brand is the vegan shrimp?
I either get this one or one by Nelakee :) bit.ly/2q1WM5P
Where did u find the vegan fish sauce
I found it at Ben Thanh in Kitchener I think
@@Thevietvegan awww !! I need to find it. I've tried it before and it adds that stinky fish smell to fried rice which I appreciate lolll
Vietnamese crepes are more like it than pizza
Banh xeo 😭😭😭 whenever I go to vietnam, that's my favorite night snack.
Street food is best food
Will you stop making fabulous things we must try. At least one of us is trying to lose weight. Lol. X
Hahaha it's a relatively light meal!
basically and typically
And?
Yayyyyyy!!!!!! Can’t wait to make this on the weekend 😍😍
Goya has coconut soda but it’s sweet.
I don't think the sweetness would be super good here, but I can't remember what coco rico tastes like, so maybe it would be good! Who knows XD
cute outfit!
Look at you in your red polkadot crop top! Gorgeous!
It's one of my favourite shirts! Very difficult to get out of though... LOL
Coco rico coconut soda comes in green bottle :) search it on amazon :)
OMG
a cup and a half is 12 ounces :D