Vietnamese Crepe

Vietnam has had plenty of influences from France. The country was colonized during the mid-19th century. Going around the area, you'll see baguette in baskets just placed on the streets for the vendors who sell sandwiches called the banh mi. It might have been discovered by the locals through the French who brought their breads to the country. Just like the bread, the French crepe was also adapted by the Vietnamese and their own version was made. Their own crepe is made with spices and ingredients indigenous to Asian countries! If you compare, the differences is already very apparent, from the crepes texture, to its color! Read on and learn just how these crepes are made!

Ingredients:

1 cup rice flour

1/4 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon sugar

1 cup coconut milk

1/4 cup water

Oil

1/2 pound shrimp, peeled and deveined

4 ounces shiitake mushrooms, sliced

1 large clove garlic, chopped

6 green onions, sliced

2 cups bean sprouts

1 head lettuce, leaves separated

* fresh herbs such as cilantro, mint, basil

Procedure:

1.) Sift together the flour, sugar, and salt.

2.) Mix the flour, sugar, salt, coconut milk, and turmeric. Rest the batter for about 30 minutes.

3.) Heat a tablespoon of oil in a pan and saute the green onions (white part), garlic, mushrooms, and shrimp until the shrimp's flesh are almost cooked. Set aside.

4.) Heat two tablespoons of oil in a pan over medium fire and pour 1/2 of the batter in.

5.) Sprinkle bean sprouts over half of the crepe followed by a fourth of the shrimp and mushrooms. 

6.) Drizzle about 2 tablespoons of oil at the edge of the crepe.

7.) Reduce your heat. Cover and cook until the edges begin to brown for about 4-5 minutes. 

Nuoc Cham (Dipping Sauce)

Ingredients:

4 red chilies
2 cloves garlic
1 tsp sugar
2 limes, juice
1 tbsp hot water
1 tbsp vinegar
5 tbsp fish sauce

Procedure:

1.) Remove the stalks from the chilies.

2.) Pound your garlic using mortar and pestle and then add the chilies one by one. Pound until you get a fine paste.

3.) Add your sugar and the lime juice.

4.) Transfer into a sauce bowl and add your fish sauce, vinegar, and water.

5.) Mix well and serve.