Fill this Vietnamese crepe with everything from mushrooms to mung beans.
This was one of my favourite meals in Vietnam. The crepe is so crispy and filling. It makes for a great weekend brunch or lunch. It’s best served with heaps of fresh herbs like Vietnamese mint, coriander and basil.
Serves 4
40 minutes
1 cup rice flour
¼ cup plain or gluten-free flour
1 tsp ground turmeric
½ tsp salt
1 ¾ cups coconut milk
1 Tbsp sesame oil
1 carrot, thinly sliced
200 g mushrooms, sliced
1 cup mung bean sprouts
1 cup purple cabbage, thinly sliced
Handful of coriander, chopped
Handful of Vietnamese mint, chopped
Handful of basil, chopped
Handful of spring onion, chopped
Sweet chilli sauce1 Tbsp gluten-free soy sauce
1 Tbsp coconut sugar
1 Tbsp lime juice
1 Tbsp vegan fish sauce, optional
- In a large bowl mix together the rice flour, flour, turmeric and salt.
- Add in the coconut milk and whisk together until smooth. Cover and set aside for 20 minutes.
- Add the sesame oil, carrot and mushrooms to a pot, saute for 10 minutes until lightly golden. Set aside.
- Make the dipping sauce by mixing together all of the ingredients.
- Lightly oil a separate pan. Pour about ⅓ cup of the batter and quickly tilt to spread it into a thin, even layer.
- Leave to cook until crispy on one side otherwise it can break. Flip and cook for another two minutes on the other side. Fill one side with the carrot, mushrooms, bean sprouts and purple cabbage and fold in half.
- Transfer to a plate and top with the coriander, Vietnamese mint, basil and spring onion. Repeat with the remaining pancake batter and ingredients. Dollop over some sweet chilli sauce.
- Serve with the dipping sauce.
Recipe from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock, $49.99, published by Bateman Books, available now.
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