Authentic home cooking from Vietnam, with US measurements. 
Vegetarian Bamboo Shoot Bánh Xèo
I discovered these bamboo shoots at a Northern Vietnamese restaurant in Saigon. The bamboo shoots, about the size of a finger, were stir-fried with beef, garlic, and betel leaves at the restaurant. They were crisp and slightly sweet. I thought they would make a great filling for bánh xèo, so this dish was born. Bamboo shoots are low in calories and high in fiber, which can help you feel full longer, reduce food intake, and support weight management.
Vegetarian Bamboo Shoot Bánh Xèo
I discovered these bamboo shoots at a Northern Vietnamese restaurant in Saigon. The bamboo shoots, about the size of a finger, were stir-fried with beef, garlic, and betel leaves at the restaurant. They were crisp and slightly sweet. I thought they would make a great filling for bánh xèo, so this dish was born. Bamboo shoots are low in calories and high in fiber, which can help you feel full longer, reduce food intake, and support weight management.
Open in Cookpad AppSteps
- 1
Cut the bamboo shoots into bite-sized pieces. Boil them, then drain. Mix the bánh xèo flour with water and let it rest for 20 minutes.
- 2
Sauté green onions until fragrant, then add the bamboo shoots and stir-fry with a pinch of salt. Add crumbled fried tofu skin. Cut the fried tofu into bite-sized pieces.
- 3
For the vegan sweet and sour dipping sauce: Mix sugar, vegan fish sauce, lime juice, and water in a 2:2:1:4 ratio. Add minced garlic and chili to taste.
- 4
Stir the batter well, then pour it into a hot skillet. Add bamboo shoots, tofu, and bean sprouts. When the edges are crispy, fold the pancake. Serve with fresh herbs, lettuce, and the vegan sweet and sour dipping sauce.
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