lunch

Banh Khoai Hue (Crispy Central Vietnamese Shrimp and Pork Crepes)

Name: Banh Khoai Hue (Crispy Central Vietnamese Shrimp and Pork Crepes)
Ingredients: 129.3 g Ground Turkey; 38.9 g Rice Flour (for batter); 64.9 g Bean Sprouts; 43.3 g Zucchini, sliced into matchsticks; 27.6 g Peanut Butter (for sauce); 21.6 g Spinach (fresh, for serving)

Nutrition

609

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Ground Turkey129.3 g

Rice Flour (for batter)38.9 g

Bean Sprouts64.9 g

Zucchini, sliced into matchsticks43.3 g

Peanut Butter (for sauce)27.6 g

Spinach (fresh, for serving)21.6 g

Instructions

Prepare the batter by whisking the rice flour with water, a pinch of turmeric, and a dash of salt until smooth. Let it rest for 15 minutes.

In a small bowl, whisk the peanut butter with a splash of warm water, a squeeze of lime, and a dash of chili paste to create the traditional nuoc leo dipping sauce.

Heat a small non-stick skillet over medium-high heat with a tiny touch of oil. Add the ground turkey and sauté until browned and fragrant.

Pour a ladle of the batter into the pan, swirling to cover the bottom thinly. Immediately top with the cooked turkey, bean sprouts, and zucchini matchsticks.

Cover with a lid for 2 minutes to steam the vegetables, then remove the lid and increase the heat slightly to crisp the edges of the crepe until golden brown and crackling.

Fold the crepe in half and slide onto a plate. Serve immediately with a generous side of fresh spinach and herbs, dipping each bite into the savory peanut sauce.