Recipe: Vietnamese Grilled Lemongrass Chicken Banh Xeo Crepes With Bean Sprouts And Herbs

Introduction

Vietnamese cuisine is known for its fresh and vibrant flavors, and this recipe for grilled lemongrass chicken banh xeo crepes with bean sprouts and herbs is no exception. Banh xeo crepes are a popular street food in Vietnam, and they are typically filled with a variety of ingredients, including pork, shrimp, and bean sprouts. In this recipe, we’ll be using grilled lemongrass chicken as the filling for our banh xeo crepes, along with a generous helping of fresh herbs and crunchy bean sprouts.

Ingredients

• For the chicken:
• 1 pound boneless, skinless chicken breasts
• 3 tablespoons lemongrass paste
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• For the crepes:
• 1 cup rice flour
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1 1/4 cups water
• 1/2 cup coconut milk
• 1/4 cup scallions, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup mint leaves, chopped
• 1/4 cup basil leaves, chopped
• 1 cup bean sprouts
• 2 tablespoons vegetable oil

Instructions

Grill the chicken

1. In a large bowl, whisk together the lemongrass paste, soy sauce, fish sauce, honey, and vegetable oil.
2. Add the chicken breasts to the bowl and toss to coat in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
4. Preheat a grill or grill pan to medium-high heat.
5. Remove the chicken from the marinade and grill for 6-8 minutes per side, or until cooked through.
6. Let the chicken rest for 5 minutes, then slice it thinly against the grain.

Make the crepes

1. In a large bowl, whisk together the rice flour, turmeric powder, and salt.
2. Add the water and coconut milk and whisk until smooth.
3. Stir in the scallions, cilantro, mint, and basil.
4. Heat a large nonstick skillet over medium heat and add 1 tablespoon of vegetable oil.
5. Pour 1/4 cup of the crepe batter into the skillet and swirl it around to coat the bottom of the pan.
6. Cook for 2-3 minutes, or until the edges of the crepe start to curl up and the bottom is golden brown.
7. Flip the crepe over and cook for another minute on the other side.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.

Assemble the crepes

1. Place a few slices of grilled chicken, a handful of bean sprouts, and a generous sprinkling of herbs on one half of each crepe.
2. Fold the other half of the crepe over the filling and press down lightly.
3. Serve the crepes immediately, with extra herbs and bean sprouts on top if desired.

Conclusion

These Vietnamese grilled lemongrass chicken banh xeo crepes with bean sprouts and herbs are a delicious and satisfying meal that’s perfect for a summer evening. The combination of tender, flavorful chicken, crunchy bean sprouts, and fragrant herbs is sure to please your taste buds. Give this recipe a try and see for yourself why banh xeo crepes are such a beloved street food in Vietnam.