Other recipes to try
Whet your appetite with some of these gorgeous recipes from around the world. From breakfast to dinner there is something to keep you filled up throughout the day.
Made with rice flour and coconut milk, Bahn Xeo are the delicious gluten- and dairy-free crispy pancakes enjoyed ubiquitously throughout Vietnam. They are the perfect street food to devour whilst watching the sunset.
Wrapped in lettuce leaves and garnished with an abundance of fragrant herbs, they have the freshness associated with much of Vietnam’s cuisine. Turmeric lends them a rich colour evocative of the mustard yellow merchants’ houses lining the banks of Hoi An’s lazy river, the place which I first sampled one of these delights.
Makes 12 pancakes, enough for 4 people
For the crepes (Banh Xeo): | |
---|---|
Rice flour: | 200g |
Ground turmeric: | 2 tsp |
Coconut milk: | 400ml |
Water: | 400ml |
A pinch of sea salt & sugar: | To taste |
Vegetable oil: | For frying |
Shallots, finely chopped: | 4 |
Deboned chicken thighs: | 600g |
Raw prawns: | 300g |
Beansprouts: | 200g |
Sea salt & black pepper: | To taste |
For the Garnishes: | |
Large round-head lettuce work: | 1-2 |
Spring onions, chopped into short strips: | 3-4 |
Thai sweet basil: | 1 handful |
Coriander: | 1 handful |
Mint: | 1 handful |
Whet your appetite with some of these gorgeous recipes from around the world. From breakfast to dinner there is something to keep you filled up throughout the day.
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