Banh Xeo – Vietnamese Crepes
Vietnamese
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Nut Free, Coeliacs, Low Fat, Diabetic, Atkins, Gluten Free
2 Onions (diced)
2 Red peppers (chopped)
500g Chicken (diced)
3 Garlic cloves (minced)
2 tablespoons tomato puree
2 tablespoons North Indian Style Curry Powder
150ml Water
1 Chicken stock cube
2 tablespoons natural yoghurt
Step 1:
Melt ghee/oil in a large saucepan and fry the onions until soft.
Step 2:
Add the peppers and chicken to the pan and fry until chicken is cooked through. Add the garlic, tomato puree and North Indian Style Curry Powder and cook for 1 minute.
Step 3:
Add the water, stock cube and bring to a boil. Decrease heat and allow the liquid to simmer until reduced by half.
Step 4:
Remove pan from the heat and stir through the yoghurt. Season to taste with salt and pepper.
*Serve with rice and naan bread.*