Banh Xeo – Vietnamese Crepes
Vietnamese
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SUBTOTAL
£0.00
Low Fat
150g diced chicken breast
1 can chickpeas, drained and rinsed
2 portions of lettuce, chopped
2 tomatoes, sliced into quarters
¼ onion, thinly sliced
2 tsp Tabil Spice Blend
Handful of chopped parsley
2 garlic cloves, minced
2 tsp chopped ginger
6 tbsp tomato sauce
4 tbsp apple cider vinegar
2 tbsp olive oil
1 lime for serving
Pinch of salt
Pinch of pepper
In a bowl, mix sprinkle the Tabil Spice Blend over the chicken and mix well, making sure it’s all coated evenly.
Heat the olive oil over a medium flame and cook the chicken for around 2 minutes until golden brown. Remove from the pan and set aside.
In the same pan, add the garlic, ginger, apple cider vinegar and tomato sauce and stir well for around a minute or until simmering.
Reduce to a low flame and add the chicken back in. Cover and cook for around 5 minutes until the chicken has cooked through.
Once the chicken is cooked, prep your salad by adding the chicken, lettuce, tomatoes, chickpeas, onions and parsley to a large bowl. Add a pinch of salt and pepper to taste and mix well.
Serve with a squeeze of lime.
