Vietnamese-Style Lemongrass Rice Crepes with Herb Scrambled Eggs
Prep 15 min · Cook 20 min · Serves 2 · medium
Delicate Vietnamese bánh cuốn-inspired crepes filled with fluffy scrambled eggs infused with fresh lemongrass, cilantro, and Vietnamese fish sauce, topped with crispy fried shallots and served with a tangy dipping sauce. This elegant breakfast delivers authentic Southeast Asian flavors with a light, sophisticated touch.
Ingredients
- 1/2 cup rice flour
- 1 cup coconut milk
- 1/2 cup water
- 1/2 teaspoon salt, divided
- 1 teaspoon turmeric powder, for color
- 6 large eggs, room temperature
- 2 stalks lemongrass, white parts only, very finely minced
- 1 tablespoon fish sauce
- 3 tablespoons cilantro, chopped
- 3 tablespoons butter, divided
- 2 medium shallots, thinly sliced
- 1/2 cup neutral oil, for frying
- 2 tablespoons mint leaves, for garnish
- 1 whole lime, cut into wedges
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