Vietnamese Crepe presented in Thai version with extra thin crepe and coconut+shrimps filling
Today our presentation is a dish from Vietnam. Thailand and Vietnam being Neighbors and share much culture and history. ‘Vietnam crepe’ arrived in Siam (Thailand) with Vietnamese prisoners captured during the Siam – Vietnam War. The crepe pastry is made from rice flour, water and eggs to thicken. Spoon batter into the pan, spread and fold.
‘Vietnamese Crepe’ has been introduced into Thailand where it is known as ‘khanom beuang yuan, where ‘yuan’ is the Thai word for “Vietnamese” The recipe is included grated coconut meat in the filling inside the thin crispy crepe and always accompany with cucumber relish.
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