With its unusual name, golden crispy shell and generous mix of fillings, bánh xèo is a must-try dish for anyone visiting Vietnam. Whether you are travelling from elsewhere in Asia, such as Taiwan or China, or coming from Europe, this vibrant dish offers a delicious introduction to Vietnamese food culture. In vegetarian Vietnamese pancake, mushrooms, tofu, mung beans and crunchy bean sprouts are folded inside the crisp pancake, then served with fresh Vietnamese herbs and a flavourful plant-based dipping sauce. But what makes this Vietnamese pancake so special, and how does it retain its cultural identity without pork or prawns? Let’s discover the story behind bánh xèo and its plant-based transformation.

What is Vietnamese vegetarian pancakes (bánh xèo chay)?

Vietnamese vegetarian pancake (Bánh xèo chay) is a savoury rice pancake cooked in a hot pan until its edges become crisp. This dish is a plant-based adaptation of tradition banh xeo, which is commonly filled with pork, prawns and bean sprouts. The vegetarian version replaces the meat and sea food with ingredients such as mushrooms, tofu, and seasonal vegetables while preserving the dish’s distinctive character.

Like the traditional version, this Vietnamese pancake is served with lettuce, cucumber, aromatic herbs and dipping sauce. Rather than simply removing pork and prawns, a well-made vegetarian pancake maintains the contrast that defines the original dish: a hot, crisp shell, a substantial filling and cool, fragrant greens assembled together in every bit.

One Vietnamese pancake, several regional identities

There is no single bánh xèo recipe representing the whole country. Its size, batter, filling and accompaniments change as the dish moves between Central and Southern Vietnam.

Central Vietnamese Pancake (bánh xèo)

Central versions are generally smaller, often no wider than a hand. The shell may be thicker and less vividly yellow than its Southern counterpart, with a more restrained amount of filling.

Because of their size, diners may eat several pancakes in one meal. They can be wrapped with herbs and vegetables in rice paper before being dipped into a regionally specific sauce. Travellers in Huế may also encounter bánh khoái, a related but distinct pancake with its own batter, filling and dipping sauce.

Southern and Mekong Delta (bánh xèo)

Southern bánh xèo is larger, thinner and often made with coconut milk. A single pancake can cover much of a dinner plate, with bean sprouts and other fillings spread across its surface before it is folded into a broad half-moon.

The pancake is usually torn into manageable pieces and wrapped in lettuce or mustard leaves with herbs. Southern dipping sauce tends to balance sweetness, acidity, salt and chilli, creating contrast with the rich, fried shell.

How does bánh xèo become plant-based?

A good vegetarian version should preserve the structure of bánh xèo rather than simply remove pork and prawns. The shell must remain crisp, the filling needs substance, and the fresh accompaniments should still balance the richness of the pan.

The batter needs to stay light

Rice flour gives the shell its foundation, while turmeric adds colour and a gently earthy note. Water keeps the batter clean and crisp; coconut milk produces a richer Southern-style result. Egg is not essential to every bánh xèo batter, but recipes vary.

Mushrooms, tofu and mung beans build the filling of Vietnamese pancake

Mushrooms are especially useful in vegetarian bánh xèo because they contribute moisture, texture and natural umami. Tofu can absorb seasoning and add substance, while cooked mung beans create a soft, slightly nutty contrast beneath the crisp shell.

Bean sprouts remain important. They release moisture as they cook and retain enough crunch to prevent the filling from becoming uniformly soft. Some restaurants also add jicama, carrots or seasonal vegetables.

The strongest versions do not depend entirely on processed mock meat. They use the natural differences between mushrooms, beans, tofu and vegetables to create a filling with its own character.

The dipping sauce must also be vegetarian

The most easily overlooked ingredient is not inside the pancake. It is in the bowl beside it. Conventional nước chấm is commonly made with fish sauce. A pancake containing only mushrooms and vegetables is therefore not fully vegetarian if it is served with the standard sauce. A plant-based version may use soy sauce, fermented soybean seasoning or vegan fish sauce as its savoury base.

Why the herbs are not simply a garnish in Vietnamese pancake

A plate of lettuce and herbs may appear secondary when the golden pancake arrives, but these fresh elements complete the dish.

The pancake is hot, crisp and fried. Lettuce and mustard leaves bring coolness, while herbs contribute fragrance and a slight bitterness. Cucumber adds moisture, and pickled vegetables can introduce acidity. Together, they keep each mouthful from becoming too oily or heavy.

The greens also make bánh xèo interactive. Diners assemble each bite differently, choosing more herbs, a smaller piece of pancake or an extra spoonful of sauce. This freedom is part of the dish’s social character: bánh xèo is often placed at the centre of the table, torn apart and shared rather than eaten silently as an individual plate.

How to eat bánh xèo

Do not attempt to lift the entire pancake with chopsticks. Instead, assemble one manageable bite at a time:

• Tear or cut off a small piece of the crisp pancake.
• Place it inside a lettuce or mustard leaf with several herbs.
• Add cucumber or pickled vegetables if provided.
• Fold the leaf around the filling and dip it lightly into the sauce.

If rice paper is served, briefly soften it only when instructed by the restaurant. Some rice paper is designed to be eaten dry and will absorb moisture from the vegetables and sauce. Soaking it automatically may make the wrapper sticky or fragile.

Use enough sauce to season the wrap without submerging it. Too much liquid quickly removes the crisp texture that defines the dish.

Where to try vegetarian bánh xèo in Ho Chi Minh City

For vegetarian travellers, a dedicated plant-based restaurant is often the easiest place to find Vegetarian pancakes with an appropriate dipping sauce. However, menus may change, and vegetarian does not always mean vegan, so confirm the batter, sauce and cooking method before ordering.

Phương Mai Vegetarian Restaurant

Phương Mai lists bánh xèo among its signature dishes. It is a convenient choice for travellers seeking a traditional-style vegetarian pancake in a relaxed setting.

• Address: 82/86F Võ Thị Sáu, Tân Định Ward, Ho Chi Minh City
• Opening hours: 09:00–22:00 daily

Shamballa Vegetarian Restaurant

Shamballa serves bánh xèo as a Vietnamese vegetarian crepe in a more refined setting near the city centre. Its central location makes it convenient to combine lunch or dinner with a visit to nearby landmarks such as Ben Thanh Market and the Independence Palace.

• Address: 31 Lý Tự Trọng, Sài Gòn Ward, Ho Chi Minh City
• Opening hours: 09:00–22:00 daily; last seating at 21:00

Chay Garden

Chay Garden has featured bánh xèo in its seasonal vegetarian offerings, presenting the pancake with the familiar combination of rice, coconut, turmeric and plant-based fillings. The restaurant’s garden-inspired setting provides a quieter alternative to a busy street-food stall.

• Address: 52 Võ Văn Tần, Xuân Hòa Ward, Ho Chi Minh City
• Opening hours: 10:30–22:00 daily

From a street pancake to contemporary plant-based dining

Vegetarian bánh xèo shows that plant-based Vietnamese cooking is not a recent replacement for “real” food. It grows from established ways of balancing rice, vegetables, herbs, fermentation and texture. Changing the filling does not erase the dish’s identity because its character also lives in the sizzling pan, crisp shell, fresh leaves and act of sharing.

That same respect for plants can continue beyond traditional dishes. At Tales by Chapter, local vegetables, fruits, grains and mushrooms are explored through a seasonal plant-based tasting menu. The restaurant does not need to reproduce bánh xèo to continue its story; it carries forward the same question of how Vietnamese ingredients can create satisfaction on their own terms.

Begin with vegetarian bánh xèo to experience one of Vietnam’s most recognisable forms of communal eating. Then reserve a table at Tales by Chapter to discover how contemporary plant-based dining gives seasonal Vietnamese produce a different stage.

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Tales by Chapter

The first zero waste plant-based dining in Vietnam

Add: 10 Nguyen Thanh Y, Tan Dinh, Ho Chi Minh City

Hotline: +84 368 150 125

E-mail: reservation@talessgn.com – Reservation

Are you ready to taste the future? Visit us at talessgn.com to book your sustainable dining experience today.