Ingredients (2 serves)

Batter:
100g rice flour
50g all-purpose flour
3g turmeric
3g salt
300g water

Nouc cham:
40g vinegar or lime juice
20g fish sauce
10g sugar
80g water
2 garlic cloves, crushed
1 Bird's Eye chilli, finely chopped

Toppings:
75g frozen prawns
40g leftover fried chicken, shredded, or pork belly
1/2 onion, sliced

Craving authentic Vietnamese cuisine? Look no further! In this video, I’ll show you how to make Banh Xeo, a delicious and vibrant Vietnamese crepe that's perfect for any meal. This recipe is inspired by traditional Banh Xeo but with a unique twist using leftover chicken. Ideal for minimising waste and maximising flavour.

Banh Xeo, known for its crispy texture and bright yellow hue from turmeric, is a favourite in Vietnamese households. The crepe is filled with a tasty mix of prawns, shredded chicken, and bean sprouts, served with a refreshing nouc cham dipping sauce. This dish is not only packed with flavour but also easy to make at home. Let's dive into the recipe!

Making the Batter:
To make 2 portions of Banh Xeo, start by combining 100g of rice flour and 50g of all-purpose flour. Add a pinch of salt and 3g of turmeric for that signature colour. Whisk in 300g of water to achieve a thin, runny consistency. Let it rest while we prepare the fillings and sauce.

Nouc Cham Dipping Sauce:
Our nouc cham dipping sauce is a perfect blend of tangy, savoury, and sweet. Mix 40g of vinegar or lime juice with 20g of fish sauce, 10g of sugar, and 80g of water. Stir until the sugar dissolves, then add crushed garlic and finely chopped Bird's Eye chili for an extra kick.

Filling Preparation:
For the filling, I’m using leftover fried chicken, shredded and ready to go. Slice half an onion and sauté in a wide pan with some neutral oil until soft. Add the shredded chicken and defrosted prawns, cooking just until heated through. Remember, chicken doesn’t release as much fat as pork belly, so be cautious not to overcook.

Cooking the Crepe:
Clean your pan and add a generous amount of oil. Pour in just enough batter to cover the base of the pan. While the crepe is still runny on top, add the cooked chicken, prawns, and a handful of bean sprouts. Once the crepe is fully cooked, fold it in half and slide it onto a plate.

Serving Suggestions:
To serve, I like to add fresh lettuce and spring onions from my garden. Take a piece of lettuce, add some crepe, protein, and herbs like coriander, basil, or Thai parsley. Dip it in the nouc cham and enjoy a burst of flavours in every bite. This cost-effective recipe is perfect for budget-conscious food lovers, with each serve costing just over a dollar!


Fresh lettuce, bean sprouts, coriander, basil, Thai parsley (for serving)
Join me in the kitchen and let’s make Banh Xeo together! Don’t forget to like, subscribe, and hit the notification bell for more delicious recipes.

Keywords:
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