Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 450 g) | Mỗi phần450 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.
Khả năng cung cấp món nóng phụ thuộc vào địa điểm giao hàng và logistics. Khi có thể, vui lòng chọn khung giờ giao trong vòng 30 phút trước khi sự kiện bắt đầu để có trải nghiệm tốt nhất. Tất cả món ăn được hâm nóng ngay trước khi giao và sẽ được giao ấm. Để đảm bảo chất lượng và an toàn thực phẩm, chúng tôi khuyên nên dùng trong vòng 1 giờ sau khi giao. Nếu bạn có câu hỏi về thời gian hoặc phù hợp với sự kiện, hãy liên hệ — chúng tôi sẵn sàng hỗ trợ!
Không thể tách hoặc gộp hộp.
Bao bì trong ảnh có thể khác nhưng món ăn vẫn giữ nguyên chất lượng.
Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 450 g) | Mỗi phần450 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.
Khả năng cung cấp món nóng phụ thuộc vào địa điểm giao hàng và logistics. Khi có thể, vui lòng chọn khung giờ giao trong vòng 30 phút trước khi sự kiện bắt đầu để có trải nghiệm tốt nhất. Tất cả món ăn được hâm nóng ngay trước khi giao và sẽ được giao ấm. Để đảm bảo chất lượng và an toàn thực phẩm, chúng tôi khuyên nên dùng trong vòng 1 giờ sau khi giao. Nếu bạn có câu hỏi về thời gian hoặc phù hợp với sự kiện, hãy liên hệ — chúng tôi sẵn sàng hỗ trợ!
Không thể tách hoặc gộp hộp.
Bao bì trong ảnh có thể khác nhưng món ăn vẫn giữ nguyên chất lượng.
