Banh Xeo – Vietnamese Crepes
Vietnamese
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Vegetarian
2 nests of flat rice noodles
2-4 tsp Chermoula Spice Blend
2 tsp Crushed Red Chillies
1 tsp salt
½ tsp pepper
4 cloves garlic, thinly sliced
2 shallots, thinly sliced
½ onion, thinly sliced
2 tomatoes, chopped into quarters
2 tbsp sesame oil
2 tbsp olive oil
200ml coconut milk
Handful of chopped coriander
Handful of bean sprouts
2 bunches bok choy
500ml water
For the tofu:
280g tofu, diced
Dash of olive oil
These tofu curry noodles are delicious with a great kick from our Chermoula!
Boil the rice noodles according to the instructions on the packet (about 3 minutes). Drain and set aside.
Heat a dash of olive oil in a frying pan and fry the tofu over a medium heat until brown on each side (about 4 minutes on each side). Set aside.
In a saucepan, heat the olive oil and sesame oil over a low flame. Add the shallots, garlic, onion and tomatoes and mix well.
Add the salt, pepper, Chermoula Spice Blend and Crushed Red Chillies and stir, making sure the ingredients are well coated. Cook for 3 minutes. *Please adjust amounts for seasoning if you don’t want as much heat!*
Stir in the coconut milk and water, making sure the broth is well mixed. Simmer for 5 minutes.
Add the bok choy and bean sprouts, and cook for a further 2 minutes.
To serve, place a portion of cooked noodles, tofu and chopped coriander into a bowl. Spoon a generous serving of broth into the bowl and enjoy.
