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Ingredients

• 120 g rice flour
• 60 g cornflour
• 30 g wheat flour
• 560 ml water
• 3 spring onions, white and green parts sliced separately
• 250 g minced pork
• 2 tbsp fish sauce
• 2 cloves garlic, finely chopped
• 250 g chicken, finely chopped
• vegetable oil, for cooking
• 250 g cleaned bean sprouts
• 1 small onion, finely sliced
• 10 large button mushrooms, finely sliced
• 3 eggs, beaten
• chopped coriander, to garnish

• 3 tbsp blanched, skinless peanuts
• 1 tbsp vegetable oil
• 1 cloves garlic, crushed with a little salt
• 1 small, hot Thai bird's eye chillies, deseeded and finely chopped
• 2 cm peice ginger, grated
• 100 ml chicken stock, or water
• 2 tsp sugar
• 4 tbsp coconut cream
• 1 tbsp fish sauce
• 1 tbsp hoisin sauce
• 1 lime, juice only

Description

Hugh Thomson’s Vietnamese Crepes With A Peanut Dipping Sauce Make A Filling Snack At Any Time Of The Day

UK TV