Banh Xeo – Vietnamese Crepes
Vietnamese
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1kg chicken drumsticks
3 bay leaves
1L coconut milk
1 tbsp salt
1 tsp Laos Galangal Powder
1 tsp turmeric powder
1 tsp Red Chillies Crushed
1 tsp black pepper pepper
1 stick of cinnamon
1 stick of lemongrass
5 tbsp cooking oil
For the blending ingredients:
2 chillies
6 shallots
4 garlic cloves
1 thumb-sized piece of ginger
Add the blending ingredients into a blender or food processor until a smooth paste is formed.
In a large pot, heat the cooking oil on a medium flame. Add the blended ingredients and cook for 3 minutes.
Add all the other ingredients (except for chicken and coconut milk) and mix well, cooking for a further 5 minutes.
Add the coconut milk, stirring continuously over a medium flame for around 1 minute.
Add the chicken and simmer until the chicken is cooked through and the sauce thickens, around 30 minutes.