Vietnamese Bahn Xeo

This was one of my favorite street foods while living in Vietnam. Living in India … I haven’t had proper Vietnamese food unless I’ve cooked it myself. I started thinking about the crispy crepe filled with vegetables …. began researching recipes … and voila! I had everything on hand to make it within minutes.

• Take equal parts rice flour and coconut milk (i used 250g each) and a few pinches of turmeric.

• Let it sit for 30 minutes. You want it watery, so if it thickens up ... add a splash more water

• Oil a non-stick pan (i used a dosa tawa) with coconut oil, and spread a thin layer of the batter.

• Add your fillings like mung sprouts, sliced mushrooms, shredded carrots and coriander. Cover and cook for a few minutes until the filling is soft and the crepe is crispy

• When you are ready to serve, wrap a piece of the filled crepe in a lettuce leaf with a few sprigs of fresh mint. Dip in the chili sauce ... and enjoy! For my chili sauce I used 2 tablespoons maple syrup, the juice of 2 limes and a few pinches of red chili flakes