Lunch · Vietnamese · 15 min
Banh Khoai Hue (Crispy Central Vietnamese Shrimp and Pork Crepes)
- Calories
- 609
- Protein
- 39g
- Carbs
- 53g
- Fat
- 25g
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)
Method
- 01Prepare 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.
- 02In 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.
- 03Heat 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.
- 04Pour 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.
- 05Cover 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.
- 06Fold 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.
Cook it with the whole plan around it
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