Banh Xeo (Crispy Vietnamese Crepes)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1/2 cup Water
• 1/2 tsp Turmeric powder
• 1/4 tsp Salt
• 1/2 lb Chicken
• 1 cup Bean sprouts
• 1/2 medium Onion
• 4 tbsp Cooking oil
• 2 cups Fresh herbs (mint, cilantro, lettuce)
• 1 cup Dipping sauce (Nuoc Cham – fish based)

Instructions

1. 1In a medium bowl, combine the 1 cup Rice flour, 1 cup Coconut milk, 1/2 cup Water, 1/2 tsp Turmeric powder, and 1/4 tsp Salt. Whisk until smooth, then let the batter rest for at least 30 minutes to allow the flour to fully hydrate.
2. 2While the batter rests, place the 1/2 lb Chicken in a small saucepan with enough water to cover. Bring to a boil over medium-high heat (212°F / 100°C), then reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through. Drain the chicken, let it cool slightly, then shred it into bite-sized pieces.
3. 3Place a 10-inch non-stick skillet over medium heat (350°F / 175°C). Add 1 tablespoon of the 4 tbsp Cooking oil and let it heat until shimmering.
4. 4Pour about 1/2 cup of the rested batter into the hot skillet, swirling the pan to create a thin, even layer. Immediately add a portion of the shredded chicken, about 1/4 cup of the 1 cup Bean sprouts, and a few slices of the 1/2 medium Onion. Cook for 3-5 minutes, or until the edges of the crepe are golden brown and crispy, and the bean sprouts are slightly tender.
5. 5Carefully fold the crepe in half using a spatula. Slide the finished crepe onto a plate. Repeat steps 3-5 with the remaining batter, chicken, bean sprouts, and onion, adding 1 tablespoon of cooking oil to the skillet before each new crepe and cooking until golden brown and crispy.
6. 6Serve the Banh Xeo crepes immediately with the 2 cups Fresh herbs and the 1 cup Dipping sauce (Nuoc Cham – fish based).

Substitutions

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