Banh Xeo (Crispy Vietnamese Crepes)

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 about 225 g Chicken in a small saucepan with enough water to cover. Bring to a boil over medium-high heat (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 an approximately 25 cm non-stick skillet over medium heat (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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