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| Nutrient | Per serving1 plate (approx. 450 g) | Per portion450 g |
|---|---|---|
| Sugar | 12 g | 12 g |
| Energy | ~1950 kJ | ~1950 kJ |
| Sodium | 1080 mg | 1080 mg |
| Protein | 18 g | 18 g |
| Fat, total | 17 g | 17 g |
| Carbohydrate | 69 g | 69 g |
| Saturated fat | 5.5 g | 5.5 g |
Crispy Vietnamese sizzling pancake stuffed with crispy tofu, mushroom and crunchy bean sprouts. Served with fresh herbs and salty-sweet dipping sauce. Vegetarian.
Rice flour and coconut milk crepe infused with turmeric, golden fried tofu cubes, sliced mushrooms, bean sprouts, fresh lettuce, fresh mint, fresh coriander, pickled carrot, vegetarian house dipping sauce.
Bánh xèo holds a treasured place in Vietnamese Buddhist vegetarian tradition ('ăn chay'), where nourishing plant-based versions are regularly prepared during lunar calendar feast days. This variation maintains the signature crispy, thin texture of the Southern-style rice crepe while celebrating simple, traditional fillings like seasoned tofu and wild mushrooms.
Contains soy (tofu, sauces) and gluten (sauce components). The crepe batter itself is naturally gluten-free (made with rice flour), but it is prepared in a kitchen that also handles peanuts, sesame, egg, dairy, fish sauce, and shellfish.
Best enjoyed immediately at the restaurant to fully appreciate the delicate, crispy texture of the hot crepe. For takeaway leftovers, store the crepe, tofu filling, and fresh salad components separately in airtight containers in the refrigerator for up to 24 hours.
If refrigerated, keep the vegetarian dipping sauce, fresh lettuce, and herbs chilled while reheating the pancake and tofu filling.
To crisp up the crepe batter and heat the tofu, place the pancake in a dry, non-stick frying pan over medium heat or in an oven at 180 degrees Celsius for 4 to 6 minutes (avoid microwaving, as it softens the crepe texture).
Cut the warm crepe into portions. Wrap pieces of the crispy pancake and its tofu filling inside a fresh lettuce leaf with herbs, then dip generously into the accompanying house vegetarian sauce.
Hot food availability is subject to delivery location and logistics. Where available, please select a delivery window within 30 minutes of your event commencing to ensure the best experience. All food is heated immediately prior to dispatch and will be delivered warm. For optimal quality and food safety, we recommend that all items are consumed within 1 hour of delivery. If you have any questions about timing or suitability for your event, please feel free to get in touch — we're happy to help!
Boxes cannot be split or combined.
Packaging displayed in the photo may vary but the same great food will be supplied.
Back to Full Menu
| Nutrient | Per serving1 plate (approx. 450 g) | Per portion450 g |
|---|---|---|
| Sugar | 12 g | 12 g |
| Energy | ~1950 kJ | ~1950 kJ |
| Sodium | 1080 mg | 1080 mg |
| Protein | 18 g | 18 g |
| Fat, total | 17 g | 17 g |
| Carbohydrate | 69 g | 69 g |
| Saturated fat | 5.5 g | 5.5 g |
Crispy Vietnamese sizzling pancake stuffed with crispy tofu, mushroom and crunchy bean sprouts. Served with fresh herbs and salty-sweet dipping sauce. Vegetarian.
Rice flour and coconut milk crepe infused with turmeric, golden fried tofu cubes, sliced mushrooms, bean sprouts, fresh lettuce, fresh mint, fresh coriander, pickled carrot, vegetarian house dipping sauce.
Bánh xèo holds a treasured place in Vietnamese Buddhist vegetarian tradition ('ăn chay'), where nourishing plant-based versions are regularly prepared during lunar calendar feast days. This variation maintains the signature crispy, thin texture of the Southern-style rice crepe while celebrating simple, traditional fillings like seasoned tofu and wild mushrooms.
Contains soy (tofu, sauces) and gluten (sauce components). The crepe batter itself is naturally gluten-free (made with rice flour), but it is prepared in a kitchen that also handles peanuts, sesame, egg, dairy, fish sauce, and shellfish.
Best enjoyed immediately at the restaurant to fully appreciate the delicate, crispy texture of the hot crepe. For takeaway leftovers, store the crepe, tofu filling, and fresh salad components separately in airtight containers in the refrigerator for up to 24 hours.
If refrigerated, keep the vegetarian dipping sauce, fresh lettuce, and herbs chilled while reheating the pancake and tofu filling.
To crisp up the crepe batter and heat the tofu, place the pancake in a dry, non-stick frying pan over medium heat or in an oven at 180 degrees Celsius for 4 to 6 minutes (avoid microwaving, as it softens the crepe texture).
Cut the warm crepe into portions. Wrap pieces of the crispy pancake and its tofu filling inside a fresh lettuce leaf with herbs, then dip generously into the accompanying house vegetarian sauce.
Hot food availability is subject to delivery location and logistics. Where available, please select a delivery window within 30 minutes of your event commencing to ensure the best experience. All food is heated immediately prior to dispatch and will be delivered warm. For optimal quality and food safety, we recommend that all items are consumed within 1 hour of delivery. If you have any questions about timing or suitability for your event, please feel free to get in touch — we're happy to help!
Boxes cannot be split or combined.
Packaging displayed in the photo may vary but the same great food will be supplied.
