Banh Xeo – Vietnamese Crepes
Vietnamese
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Coeliacs, Nut Free, Gluten Free
Option One:
200g diced Chorizo sausage* (you can use ordinary sausages in which case you will need a little oil to stir-fry them)
2 - 3 diced chicken breasts or skinless, boneless chicken thighs
One pack of Spanish Pimenton Bravas Sauce
*Works well with a Gluten Free alternative
Option Two:
300-400g pork or beef meatballs*
One pack of Spanish Pimenton Bravas Sauce
*Works well with a vegetarian alternative
Chicken & Chorizo Bravas
Option One:
Heat a pan and stir-fry the chorizo sausage for a couple of minutes – they will produce some oil.
Add the diced chicken breasts or thighs and continue to stir-fry for a further 5 minutes.
Stir in the Pimenton Bravas sauce and simmer until the chicken is cooked through.
Serve hot with rice and salad.
(This is also good with vegetables or lamb)
Option Two:
Heat a pan, add a drizzle of oil and once hot add the meatballs
Stir fry until browned
Mix in the Pimenton Bravas sauce and simmer until the meatballs are cooked through
Serve hot with rice and salad.
(This is also good with vegetables or lamb)
