Grilled Vegetable and Tamarind Glazed Tofu Bánh Xèo

Vietnamese · Summer · 120 min · Serves 4 · By Lesapor Test Kitchen

Bánh Xèo is a crispy, savory Vietnamese pancake commonly filled with shrimp or pork. This version emphasizes summer vegetables and is topped with a tangy tamarind-glazed tofu. Served with a fresh herb salad, it’s a perfect advanced dish for those who love vibrant flavors and textures.

Ingredients

  • 1 cup rice flour
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon salt
  • 1 3/4 cups coconut milk
  • 1/2 cup water
  • 2 tablespoons vegetable oil, plus extra for cooking
  • 200 g firm tofu, sliced into 1/2-inch pieces
  • 1/4 cup tamarind paste
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 zucchini, sliced into thin strips
  • 1 bell pepper, sliced
  • 1 cup bean sprouts
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • Lime wedges, for serving
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste

Method

  1. In a large bowl, whisk together rice flour, turmeric powder, and salt. Gradually add coconut milk and water, whisking until smooth. Stir in 2 tablespoons of vegetable oil. Let the batter rest for 30 minutes.
  2. In a small saucepan, combine tamarind paste, soy sauce, and maple syrup. Cook over low heat until slightly thickened, about 5 minutes. Set aside.
  3. Heat a grill pan over medium-high heat. Brush tofu slices with some oil, season with salt and pepper, and grill for 3 minutes on each side or until golden. Brush with tamarind glaze and cook for an additional minute per side. Remove and keep warm.
  4. Using the same grill pan, lightly grill zucchini and bell pepper until tender and charred, about 4 minutes. Set aside.
  5. Heat a non-stick skillet over medium-high heat. Add a small amount of vegetable oil. Pour in a ladle of batter, swirling to spread evenly and thinly. Cook for 2-3 minutes until the edges start to brown and lift.
  6. Top one side of the pancake with grilled vegetables and bean sprouts. Fold the other half of the pancake over to cover the filling. Slide onto a serving platter and repeat with the remaining batter and fillings.
  7. Serve the Bánh Xèo warm, garnished with fresh mint and basil leaves. Accompany with lime wedges and remaining tamarind glaze for drizzling.