Vietnamese Vegetarian: Simple Vegetarian Recipes from a Vietnamese Home Kitchen by Uyen Luu

Author:Uyen Luu
Language: eng
Format: epub
Publisher: Hardie Grant London
Published: 2023-01-23T00:00:00+00:00

NOTE

If you do not have a takoyaki pan, preheat the oven to 220°C (425°F/gas 7), place a fairy cake tin with a 2 mm (1/8 in) layer of cooking oil to heat up for 15 minutes, then pour 2 cm (¾ in) of batter into the wells, before adding the filling. Bake for about 20 minutes.

CRISPY VEGETABLE CRÊPES

BÁNH XÈO CHAY

* * *

These marvellous crêpes are usually enjoyed ‘playfully’ in the evenings. I’ve given them a green twist by adding spinach to the batter and packing them with crunchy green vegetables. You need a good non-stick frying pan and rice flour from an Asian store.

Serves 4–5 (makes approx. 12 × 20 cm (8 in) crêpes)

Prep time — 30 minutes

Cooking time — 1 hour

For the salad

any lettuce leaves

selection of Vietnamese herbs

For the dipping sauce

2½ tablespoons marmalade

3 teaspoons English mustard

2½ tablespoons soy sauce

juice of ¾ lime (about 2 tablespoons)

2 bird’s eye chillies, sliced

For the batter

150 g (5 oz) frozen spinach, defrosted for 1 hour

200 ml (7 fl oz/scant 1 cup) water

200 g (7 oz/generous 1 cup) rice flour

400 ml (13 fl oz/generous 1½ cups) coconut milk

200 ml (7 fl oz/scant 1 cup) cold sparkling water

1 spring onion (scallion), thinly sliced

2 tablespoons nutritional yeast

½ teaspoon sea salt or mushroom seasoning

For the filling

150 ml (5 fl oz/scant 2/3 cup) rapeseed (canola) oil

3 small round shallots, sliced

1 courgette (zucchini), julienned

100 g (3½ oz) kale, stem removed, thinly sliced

100 g (3½ oz) bean sprouts

50 g (1¾ oz) garlic chives, cut into 4 cm (1½ in) strips

2 tablespoons capers

100 g (3½ oz) kimchi, sliced (optional)

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