Vietnam x France
Buckwheat banh xeo galettes
Brittany's crepe pan learnt to sizzle in Saigon.
60 minTime
21 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original360kcalsame
21 gproteinsame
5 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Whisk the buckwheat flour, rice flour, turmeric, coconut milk, 200 ml water, egg and salt. Rest 30 minutes.
- 2For the nuoc cham, stir 2 tbsp fish sauce, lime juice, sugar, the remaining 60 ml water, 2 grated garlic cloves and chilli until the sugar dissolves.
- 3Season the prawns with 1 grated garlic clove, pepper and the rest of the fish sauce.
- 4Heat a 25 cm pan on medium high heat with 1 tsp oil. Fry a quarter of the prawns and spring onion for 1 minute.
- 5Pour in a ladle of batter and swirl it thin. Scatter a quarter of the sprouts, cover and cook 2 minutes on medium high heat.
- 6Uncover, drizzle 1 tsp oil around the edge and cook 2 to 3 minutes more on medium high heat. Fold in half and slide out. Repeat.
- 7Cut into wedges. Wrap pieces in lettuce with herbs and dip in nuoc cham.
Serve it like this
Fold the crepe in half on a long plate, lean lettuce cups and a bunch of herbs against it and set the nuoc cham in a small bowl at one end.