Lemongrass Chicken

Fresh zest pops from the tender chicken as this easy to follow recipe adds yet another delicious meal to your rotation. Lemon grass and lime juice make for a delightful marinade that embeds their flavor profiles into the chicken. I absolutely love to pan sear a well seasoned meat to give the kitchen that home cooking atmosphere. Watching the steam escape the pan as the meat begins to braise fills me satisfaction knowing something good is about to get platted up. Garlic notes will dance harmoniously in the air on the way to the table and on your taste buds once you take your first mouth watering bite. This is a beginner friendly recipe that is awesome for teaching those growing teenagers how to cook a good meal and is also a great prep meal for the week.

I love to partner this chicken with jasmine rice (or your favorite), fresh cut salad (with farm fresh tomatoes) and an egg (or two). The egg yolk mixed with the rice creates a balanced plate of textures and flavors and is pleasing to look at while you work your way through the meal. Watch the video and follow the simple instructions below to have this succulent dish on your home cooking menu today. Like and share this or any of the recipes from my growing catalogue of eatfoodlicious meal experiences. Leave a comment to get a conversation going or to make any suggestions you would like to see me try.

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Place the chicken in a bowl/ziplock bag.

Add the rest of the ingredients with the chicken and mix everything together.

Marinate at least 2 hours or overnight.

Preheat the grill to medium-high and brush the grate with oil or preheat the non-stick pan and add 2 tbsp of oil.

Remove the chicken from the marinade and place on the grill/pan. Cook for 7 minutes per-side or until the internal is 165°F and fully cooked..

Serve with rice, salad, noodles, eggs or vegetables. Enjoy!

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Lemongrass Chicken

No ratings yet
Prep Time 5 mins
Cook Time 14 mins
Marinate 2 hrs
Total Time 2 hrs 19 mins
Course Main Course
Cuisine Asian, Chinese, vietnamese
Servings 6
Calories

Ingredients
  

  • 6 chicken thighs (boneless & skinless) about 2 lbs
  • 2 tbsp lemongrass minced
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 3 garlic cloves
  • 1 small shallots minced

Instructions
 

  • Place the chicken in a bowl/ziplock bag. Add the rest of the ingredients with the chicken and mix everything together. Marinate at least 2 hours or overnight.
  • Preheat the grill to medium-high and brush the grate with oil or preheat the non-stick pan and add 2 tbsp of oil.
  • Remove the chicken from the marinade and place on the grill/pan. Cook for 7 minutes per-side or until the internal is 165°F and fully cooked..

Serve with rice, salad, noodles or vegetables. Enjoy!

    Video

    Keyword best lemongrass chicken recipe, easy lemongrass chicken recipe, lemongrass chicken
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    Shrimp Toast with Dip

    Warm crunchy decadent shrimp flavored toasted cakes are perfect as they set the tone of a meal by being served as an appetizer. Partner these seasoned to perfection snacks with a dry white wine and experience food in a way that is not common to the daily routine. Shrimp toast keeps well refrigerated and is just as good reheated the next day. Simply store wrapped in aluminum foil and place them in your oven and let reheat on a low temp. As good as they keep these are best enjoyed fresh and with a nice sweet and sour dip or your preferred condiment. The mouthwatering crunchy bread is buttery delicious with soft warm tender shrimp baste is smooth and tasty.

    Add an aristocratic feel to your next EatFoodlicious meal with this simple and easy to follow recipe. Watch the video and see the instructions below to add Shrimp Toast to the items you have available to offer as food for the table. Love at first bite that helps warm the tummy is always appreciated as an appetizer or snack on any occasion. Please feel free to browse my catalog of growing recipes and like this video. Thanks and see you next time.

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    Crunchy shrimp toast.

    In a small bowl: combine all the ingredients and mix. Set aside.

    Ingredients

    In a food processor or blender: Place shrimp, green onion, egg, salt, sugar, pepper, cornstarch, garlic & sesame oil.

    Blend until smooth like a paste.

    Slice the baguette ¾” thick for 12-13 pieces.

    Shrimp paste & baguette.

    Spread a big scoop of shrimp paste onto the sliced baguette.

    12-13 shrimp toast

    Sprinkle sesame seeds on top of the raw shrimp covered baguette slices.

    Add oil to pan and heat to medium-high on 350°F/176°C for 5 minutes before frying. Place the shrimp paste face down and cook for 1½ – 2 minutes or until lighlty golden brown.

    Then flip the toast and cook for 20-30 seconds or until lightly golden brown. Fry them in batches careful not to overcrowd as they may stick to each other.

    Remove the toast and place on a rack (to drain the extra grease), then set aside.

    Serve with soy sauce dipping sauce, sweet chili sauce, or your favorite dip. Serve immediately and enjoy!

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    Shrimp Toast with Dip

    No ratings yet
    Prep Time 20 mins
    Cook Time 3 mins
    Total Time 23 mins
    Course Appetizer, Snack
    Cuisine Asian, Chinese, vietnamese
    Servings 12
    Calories

    Ingredients
      

    • 1 lb shrimp peeled & deveined
    • 1 french baguette
    • 1 large egg
    • 3 garlic cloves minced
    • 2 green onions chopped
    • 2 cups oil
    • 1 tsp granulated sugar
    • 1 tsp sesame oil
    • 1 tsp cornstarch
    • ½ tsp white pepper
    • 1 tsp white sesame seed

    Soy Sauce Dipping Sauce

    • 2 tbsp low-sodium soy sauce
    • 2 tsp rice vinegar
    • 1 tsp chili oil to taste
    • ½ tsp sesame oil

    Instructions
     

    Baguette

    • Slice the baguette ¾" thick for 12-13 pieces.

    Shrimp Paste

    • In a food processor or blender: Place shrimp, green onion, egg, salt, sugar, pepper, cornstarch, garlic, sesame oil and blend until smooth like a paste.
    • Spread a big scoop of shrimp paste onto the sliced baguette.
    • Sprinkle sesame seeds on top of the raw shrimp covered baguette slices.

    Frying

    • Add oil to pan and heat to medium-high on 350°F/176°C for 5 minutes before frying.
    • Place the shrimp paste face down and cook for 1½ – 2 minutes or until lighlty golden brown. Then flip the toast and cook for 20-30 seconds or until lightly golden brown. Fry them in batches careful not to overcrowd as they may stick to each other. Remove the toast and place on a rack (to drain the extra grease), then set aside.

    Soy Sauce Dipping Sauce

    • In a small bowl: combine all the ingredients and mix. Set aside.

    Serve with soy sauce dipping sauce, sweet chili sauce, or your favorite dip. Serve immediately and enjoy!

      Video

      Keyword best asian shrimp toast recipe, chinese shrimp toast recipe, easy asian shrimp toast recipe, shrimp toast, vietnamese shrimp toast
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      Instant Pot Pho Bo Dac Biet (Beef Pho)

      Everyone knows that the ultimate Vietnamese soup is Pho. Beef Pho has grown in popularity because of the multitude of flavors featured in the broth. The broth is cooked using charred onions, charred ginger, toasted herbs and beef bones to combine the best part of each ingredients flavor. Traditional Pho takes 10-12 hours of simmering the broth (over night) to have good and tasty broth. However, this Instant Pot recipe will take less than 2 hours thanks to the pressure cooking feature. Pho Bo (Dac Biet) which is a Vietnamese translation for all sorts of special beef variants such as: raw sliced steak, brisket, tendons, beef tripes & Vietnamese beef meatballs. This is what you would usually order at a Vietnamese restaurant. The noodles are just as important as the broth, because if you don’t use the right type of noodles, the soup won’t be as good as it could be. I always prefer fresh banh pho (pho noodles) over dry because the texture is completely different. But if you cannot get fresh noodles, dry noodles are a good substitution. Also, traditional with Pho, is the at the table additions of your preferred amount of hoisin sauce, sriracha sauce, lime, fresh bean sprouts, culantro, Thai basil and sliced Jalapeño to complete both the presentation and the bowl.

      If I had to list something for a last meal; well made Beef Pho would be a top three for further consideration. I love this too much, I swear it will make you feel better just eating it. The secret to a successful soup is the attention you give to the creation of the stock. The richness that is infused in the liquid from the bones can not be underestimated. I have made several attempts at recreating the stovetop version using my Instant Pot, and I believe I have cracked the code. The Pressure cooker in concert with the quality of the ingredients will yield a soup that most folks would not be able to detect any differences between this and the stove top version. 

      Once satisfied with my additions of hoisin sauce, sriracha and a spoonful of fish sauce marinated jalapeños with a squeeze of lime I love to sip (my soup to see if anything else is required). The hot washing of flavors across my tastebuds provide an abundance of stimulation of pleasing flavors. I immediately appreciate the richness of good beef marrow stock and proceed to gather my first bite of noodles. Using my personal method of preparation, the noodles are guaranteed to be very hot and the broth will, as a result, be steaming with flavor. The soft tender noodles fill my belly with almost burning satisfaction as search my bowl for a slice of rare steak. Once I have my first bite of fresh meat, I then explore my bowl for something crunchy and find fresh bean sprouts and my favorite Thai Basil. The basil gives sophistication to anything it is added to and this beef pho is no exception. I have been working off and on for years to figure out a good recipe for beef meatballs and I am proud to say I have found a recipe that is so tender, spongy and juicy it makes the mechanically created versions a thing of the past for me and my family.

      Eating a large bowl of pho requires a big appetite and a love for dang good food. Once you have worked your way through the peppers and beef tendons you will find yourself fishing though the broth for more bits of noodles and bean sprouts of delicious loose morsels. This recipe is so good, you will be drinking the last drops of the broth from your bowl. Simply follow the instructions below and watch the short demonstration to be on your way to creating something that can take years to perfect. Be sure to toast the seasonings, being carful not to scorch them. My husband will sometimes grill the onions and ginger to the point they are ready to burst which adds a new dimension to the eatfoodlicious experience. Share this or any of my recipes and let me know if you tired one, I love to talk food!

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      Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl. Serve & enjoy!

      5 lbs Bone marrows, 3 beef tendons & 2 lbs brisket.

      In a large pot: add 12 cups of water and bring to a boil. Add the meats and boil for 10 minutes.

      Scoop out the grayish floating foam (scum) from the water and discard.

      Transfer the meat and bones to a strainer, then rinse under the sink (make sure to remove the scum bits on the meat).

      Heat a pan to medium-high. Place all seasonings in the pan and toast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.

      In a clean pan: place 2 onions and ginger in the pan. Char each side for 4 minutes or until blackened. Turn off heat. Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits. Alternative: Place the onions and ginger in the oven at 425°F (218°C) for 25 minutes (flip half way).

      Stack in this order: Place parboiled bone marrow, tendons & brisket.

      Charred onions & smashed ginger in the cooker. Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line). Add seasoning bag (on top of the meat & not in the water), rock sugar and salt.

      Place the lid on. Pressure cook on high for 1 hour and natural release for 30 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.

      Remove the brisket and tendons; transfer them to and let rest in a bowl of cold water for 15-20 minutes or until cool to touch.

      Remove/discard the onions, ginger & bones. Add 8 cups of boiling water to the cooker. Place the lid on. Pressure cook on high for 3 minutes and a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.

      Optional but recommended – Place a mesh strainer lined with a coffee filter or cheesecloth over a large bowl or pot. Slowly pour the stock through the filter. This will help to significantly reduce the fat which leaves a clear pho broth. Transfer the broth back to the instant pot cooker (make sure to clean the pot before reusing) or stock pot.

      Place the steak in the freezer for 30 minutes (this will help to slice the meat thinly). Cut the steak thinly against the grain and set aside. Slice the brisket, cover and then set aside. Slice the tendons into ¼”-½” thick strips and set aside. Rinse, clean and slice the tripe very thin. Cook the tripe in boiling for 2-3 minutes, drain and set aside. Optional: slice the meatballs in half.

      Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot).

      On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s). 

      Side toppings: Bean sprouts, culantro, Thai basil leaves and sliced Jalapeños .

      Arrange and Assemble

      Gently pour boiling broth over the noodles and meat.

      Season with hoisin sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. 

      Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl. Serve immediately and enjoy!

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      Instant Pot Pho Bo Dac Biet (Beef Pho)

      5 from 3 votes
      Prep Time 20 mins
      Cook Time 1 hr 3 mins
      Natural Release 30 mins
      Total Time 1 hr 53 mins
      Course Main Course
      Cuisine Asian, vietnamese
      Servings 8
      Calories

      Equipment

      • Instant Pot (8 qt)

      Ingredients
        

      Seasoning

      • 4 tbsp coriander seeds
      • 2 tbsp fennel seeds
      • 1 tsp whole cloves
      • 4 anise seeds
      • 2 Saigon cinnamon sticks
      • 1 amomum costatum aka black cardamom

      Broth

      • 20 cups, divided boiling water filtered
      • 5 lbs beef bone marrow or neck bones, beef knuckle bones
      • 2 lbs beef brisket trim off fat
      • 3 beef tendons
      • 2 sweet onions sliced in half
      • 4-5" ginger
      • 4 tbsp fish sauce
      • 2 tbsp salt
      • 2 oz rock sugar about 2 big chunks

      Noodles & Toppings

      • 3 lbs fresh pho noodles or dry pho noodles
      • 1-2 lbs steak sirlion, rib eye or new york strips
      • 1-2 lbs beef tripe
      • 1 lb pho beef meatballs
      • 1 lb fresh bean sprouts
      • 1 sweet onion thinly sliced
      • 1 green onion bunch finely chopped
      • fresh Thai basil leaves only
      • culantro
      • hoisin sauce
      • sriracha sauce
      • 2-4 lime sliced
      • 1-3 Jalapeño or Red Chile Peppers sliced

      Instructions
       

      Parboil Bones & Meat

      • Clean and rinse the tendons, bone marrow & brisket.
      • In a large pot: add 12 cups of water and bring to a boil. Add the meats and boil for 10 minutes. Scoop out the grayish floating foam (scum) from the water and discard. Transfer the meat and bones to a strainer, then rinse under the sink (make sure to remove the scum bits on the meat).

      Roast & Char

      • Heat a pan to medium-high. Place all seasonings in the pan and toast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
      • In a clean pan: place 2 onions and ginger in the pan. Char each side for 4 minutes or until blackened. Turn off heat. Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits. Alternative: Place the onions and ginger in the oven at 425°F (218°C) for 25 minutes (flip half way).

      Pressure Cook

      • Stack in this order: Place parboiled bone marrow, tendons, brisket, charred onions & smashed ginger in the cooker.
      • Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line).
      • Add seasoning bag (on top of the meat & not in the water), rock sugar and salt.
      • Place the lid on. Pressure cook on high for 1 hour and natural release for 30 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
      • Remove the brisket and tendons; transfer them to and let rest in a bowl of cold water for 15-20 minutes or until cool to touch. Remove/discard the onions, ginger & bones.
      • Add 8 cups of boiling water to the cooker. The water should be under the ⅔ max line (do not go over the max line).
      • Place the lid on. Pressure cook on high for 3 minutes and a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
      • Add fish sauce to the broth and stir. Season with sugar & salt if needed. Discard the seasoning bag.
      • Optional but recommended – Place a mesh strainer lined with a coffee filter or cheesecloth over a large bowl or pot. Slowly pour the stock through the filter. This will help to significantly reduce the fat which leaves a clear pho broth. Transfer the broth back to the instant pot cooker (make sure to clean the pot before reusing) or stock pot.
      • Instant Pot: Press the sauté button and set to high ~20 minutes. Stovetop: Bring the broth to a boil.
      • Add meatballs to the broth.

      Slice Meat

      • Place the steak in the freezer for 30 minutes (this will help to slice the meat thinly). Cut the steak thinly against the grain and set aside. Slice the brisket, cover and then set aside. Slice the tendons into ¼"-½" thick strips and set aside. Rinse, clean and slice the tripe very thin; cook the tripe in boiling for 2-3 minutes, drain and set aside. Optional: slice the meatballs in half.

      Cook Noodles

      • Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot).
        On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s). 

      Arrange and Assemble

      • Place the cooked noodles in the middle of the bowl.
      • Place raw sliced steak, meatballs, brisket, tendons & tripe in the bowl.
      • Add chopped green onions and sliced white onions.
      • Gently pour boiling broth over the noodles and meat.
      • Season with hoisin sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. 
      • Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl.

      Serve immediately and enjoy!

        Video

        Notes

        Note: If you have a 6 qt Instant Pot, cut the recipe in half.
        Keyword best instant pot pho bo (beef) dac biet, easy instant pot pho bo (beef) dac biet recipe, instant pot pho (beef) recipe, instant pot pho bo (dac biet), pho bo (beef) dac biet
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        Braised Pork Belly with Coconut Water

        Braised pork belly covered in melted brown sugar and simmered to perfection in coconut water is a delicious traditional meal that many food lovers may enjoy. Pork belly braised over a bed of rice topped with thinly sliced green onions and Thai peppers is a simple but fantastic dish. The pork from this recipe is tender, juicy and is bursting with rich flavors.  This meal is often cooked throughout the year in a typical asian home. Most often enjoyed during the lunar new year. Affordable and easy to make this dish is a great addition to your home cooking menu of rotating selections.

        If you are looking for a simple to make and absolutely delicious asian themed meal, I highly suggest giving this pork belly with coconut water recipe a try. Watch the video and follow the instructions below to bring something new to the menu and serve up warm comforting eatfoodlicious experiences. Share this or any of my recipes from my growing catalogue.

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        Serve with white, brown or cauliflower rice.

        Place the sliced meat in a bowl. Add fish sauce, diced shallot, miced garlic, white pepper and mix well. Set aside.

        Heat a non-stick pan or enameled cast iron skillet to medium.

        Add brown sugar and cook until it begins to melt (75%). Stir with a wooden spoon (sugar will become hard & sticky). Slowly add about ½ cup of the coconut water to the pan and stir.

        Add pork belly to the pan; continue to turn and mix while cooking for 1-2 minutes. Add the rest of the coconut water and mix.

        Turn up the heat to medium-high and let simmer for a couple of minutes. Then turn the heat down to medium and cook for 30-45 minutes uncovered or until the glaze has thickened (make sure to stir frequently).

        Ultimate asian meal comfort food.

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        Braised Pork Belly with Coconut Water

        No ratings yet
        Prep Time 5 mins
        Cook Time 45 mins
        Total Time 50 mins
        Course Main Course
        Cuisine Asian, Chinese, vietnamese
        Servings 6
        Calories

        Ingredients
          

        • 2 lbs pork belly
        • 2 cups coconut water
        • ½ cup brown sugar
        • 3 tbsp fish sauce make sure to use a good quailty
        • ½ tsp white pepper
        • 3 garlic cloves minced
        • 1 shallot (small size) diced

        Instructions
         

        • Clean and slice the pork belly into ½" x ½".
        • Place the sliced meat in a bowl.
        • Add fish sauce, diced shallot, miced garlic, white pepper and mix well. Set aside.
        • Heat a non-stick pan or enameled cast iron skillet to medium.
        • Add brown sugar and cook until it begins to melt (75%). Stir with a wooden spoon (sugar will become hard & sticky). Slowly add about ½ cup of the coconut water to the pan and stir.
        • Add pork belly to the pan; continue to turn and mix while cooking for 1-2 minutes.
        • Add the rest of the coconut water and mix. Turn up the heat to medium-high and let simmer for a couple of minutes. Then turn the heat down to medium and cook for 30-45 mintues uncovered or until the glaze has thickened (make sure to stir frequently).
        • Optional: Season with salt or fish sauce to taste.

        Serve with white, brown or cauliflower rice.

          Video

          Keyword asian pork belly recipe, best braised pork belly with coconut water recipe, braised pork belly with coconut water, chinese pork belly recipe, easy braised pork belly with coconut water recipe, vietnamese pork belly recipe
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          Vietnamese Dipping Fish Sauce (Nuoc Cham)

          Add an extra dimension to the experience with the ever-present Vietnamese style sweet and sour fish sauce. I like my sauce a little on the extra spicy side.

          Vietnamese Dipping Sauce (Nuoc Cham)

          No ratings yet
          Prep Time 5 mins
          Course Side Dish
          Cuisine Asian, vietnamese
          Servings 2 cups
          Calories

          Ingredients
            

          • ¼ cup boiling water
          • ¼ cup granulated sugar
          • ¼ cup fish sauce may add more if you prefer
          • ¼ cup limes 2
          • 1 cup coconut soda
          • 1-3 cloves garlic minced
          • 2-3 Thai peppers minced (optional)

          Instructions
           

          • In a small bowl mix the boiling water and sugar, until the sugar is completely dissolved.
          • Then, add the fish sauce, coconut soda and lime. Set mixture aside until ready to use.
          • Just prior to serving, add the garlic and optional hot peppers and enjoy.
          Keyword Nuoc cham, vietnamese dipping fish sauce, vietnamese dipping sauce
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          Sizzling Vietnamese Mini Crepes, Banh Khot

          Sizzling Vietnamese Mini Crepes (Banh Khot) infused with coconut milk. These are very similar to the full-size Crepes (Banh Xeo) and are made from the same type of batter with a similar crunch (if done correctly that is). These bite sized delights may be enjoyed as an appetizer or finger food when entertaining guests. Add an extra dimension to the experience with the ever-present Vietnamese style sweet and sour fish sauce.

          Ingredients
          1-14 oz package of banh khot
          1 Tbsp ground turmeric
          2 cups of water
          1 can coconut milk
          1 lb large shrimps (peeled and deveined)
          One bunch green onion, chopped
          Optional sides:
          Green lettuce, chives, and various other types of herbs (additional wrapping options)

          Dipping Sauce:
          ¼ cup boiling water
          ¼ cup granulated sugar
          ¼ cup fish sauce (may add more if you prefer)
          1 cup coconut soda
          ¼ cup limes (2)
          1-3 cloves garlic, minced
          2-3 Thai peppers, minced (optional)

          Instructions
          1. In a large mixing bowl, add the bag of banh khot flour, turmeric, water and coconut milk. 2. Mix until smooth with no lumps.
          3. Add chopped green onions and stir. Set aside for 20 minutes.
          4. Wash and clean shrimp. Set aside until ready to cook.
          5. Using a banh khot pan (see picture), add oil (good amount) to the pan and heat the pan until medium high.
          6. Add batter to each mold, approximately up to 2/3 full.
          7. Pick up the pan and gently maneuver the batter in a swirling motion to create the cup-like shape. Cover with a lid and cook for 3-4 minutes.
          8. Add raw shrimp and cook for another 1-2 minutes.
          9. The mini-crepes will be done when the begin to look crispy (see picture for reference).
          10. Repeat these steps using the remaining batter and shrimp.

          Dipping Sauce
          1. In a small bowl mix the boiling water and sugar, until the sugar is completely dissolved.
          2. Then, add the fish sauce, coconut soda and lime. Set mixture aside until ready to use.
          3. Just prior to serving, add the garlic and optional hot peppers and enjoy.