Saigon Crepes With Vietnamese Table Salad And Cilantro Lime Dipping Sauce
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
340 g
Coconut Milk1 cup
Water1 cup
Rice Flour1 cup
Sugar1
Salt1 tsp
Turmeric4 cloves
Garlic1 cup
Soy Sauce1 cup
Thai Basil1 cup
Cilantro Leaves3 cups
Bean Sprouts1 bunch
Scallions (minced)Directions:
1
Toast mung beans lightly in a pan
2
Transfer to a bowl and soak in water to soften
3
; For the cilantro lime dipping sauce: Add the garlic cloves, fresh ginger, chili paste, cilantro, soy sauce, lime juice and pulp, water, and sugar, 1 ingredient at a time through the feed opening of a running blender
4
Allow "sauce" to rest for 10 minutes before tasting and adjusting seasoning with salt and pepper, as needed
5
Pour into individual dipping bowls
6
Assemble the table salad by arranging the lettuce, cucumber, bean sprouts, mint, basil, cilantro, rau ram, and saw leaf herb in separate mounds on a serving platter
7
Prepare the filling for the crepes by tossing the bean sprouts, cilantro leaves, and scallions together
8
To cook the crepes, drain the mung beans and combine in a blender with coconut milk, water, rice flour, sugar, salt, and turmeric
9
Puree until smooth, and then strain into a small pitcher
10
Heat a crepe pan with a small amount of oil, and pour a thin layer of batter into the hot pan
11
When the crepe is cooked though and the down side is crisp, add the filling (bean sprouts, cilantro and scallions), fold the crepe in half and transfer to a serving plate
12
Serve crepes with table salad and dipping sauce