| Level: | Advanced |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | six 8-inch crepes |
Ingredients
- One 14-ounce banh xeo (pancake flour) powder mix
- 1 teaspoon curry powder
- 2 ounces coconut cream
- Vegetable oil, for cooking
- 1 head green cabbage, shredded
- 1 large carrot, shredded
- 2 cups bean sprouts
- 18 ounces cooked and shredded chicken breast
- Eighteen 31/35 white shrimp, butterflied
- 18 pieces butter lettuce
- 18 sprigs each fresh cilantro, basil and mint
- Mung’s Gourmet Nuoc Cham Sauce, recipe follows
- 8 ounces sugar
- 5 ounces white vinegar
- 4 ounces fish sauce (good quality)
- 2.5 ounces sambal chile paste
- 0.5 ounce crushed garlic (8 cloves)
Instructions
- Combine the mix with the curry powder and coconut cream in a bowl.
- Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary.
- Add the cabbage, carrots, bean sprouts, chicken and shrimp to each crepe and fold in half.
- Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.
- Mix together the sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until the sugar dissolves.
Reviews
sauce the real star for my money!!…All very good….. but sauce ‘killer”
Oh man. This was so good. Don’t let the amount of ingredients intimidate you. I added a little shredded radish for some extra pepperiness