Vietnamese-Style Chicken Turmeric Crepes & Coconut Rice
with Mushrooms, Scallions & Soy-Garlic Dipping Sauce
- Soy
- Wheat
- Tree Nuts
This meal is inspired by bánh xèo, the Vietnamese “sizzling cake” street food. Golden turmeric-infused crepes cradle savory mushrooms and crisp, aromatic scallions. They’re served with fragrant coconut rice and a punchy soy-garlic dipping sauce for bright, bold, and irresistible flavor and texture.
Ingredients
3 tablespoon
Cornstarch
1 unit
Baby Lettuce
10 ounce
Chopped Chicken Breast
½ cup
Jasmine Rice
8 ounce
Button Mushrooms
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 teaspoon
Turmeric
1 clove
Garlic
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
2 unit
Scallions
¼ ounce
Cilantro
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
1 teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Thoroughly shake coconut milk in container before opening.
In a small pot, combine rice, ¼ cup coconut milk, ½ cup water, a pinch of sugar, and a pinch of salt (½ cup coconut milk and 1 cup water for 4 servings). (TIP: Whisk to evenly distribute coconut milk.) Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, adjust rack to middle position and preheat oven to 200 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and slice mushrooms into ¼-inch-thick pieces (skip if your mushrooms are pre-sliced!). Peel and mince garlic. Halve lime. Trim and discard root end from lettuce; separate leaves. Roughly chop cilantro.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites and mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.
Turn off heat; transfer to a medium bowl. Wipe out pan.
In a second medium bowl, whisk together flour, cornstarch, 1 cup water, ⅓ cup coconut milk, ½ tsp turmeric, and ¼ tsp salt (2 cups water, ⅔ cup coconut milk, 1 tsp turmeric, and ½ tsp salt for 4 servings). TIP: Transfer batter to a measuring cup to make pouring easier.
In a small bowl, combine garlic, soy sauce, juice from the lime, and a drizzle of oil. Set aside until ready to serve.
Heat another drizzle of oil in same pan over medium-high heat. Repeat with remaining batter and filling, reducing heat to low and cooking pancake as instructed. (For 4 servings, add a drizzle of oil between each pancake.)
Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Tilt pan to evenly coat with oil. Pour half the batter (one-quarter of the batter for 4 servings) into hot pan. Immediately tilt and swirl pan to evenly distribute batter. TIP: Use a spatula to lift the edges and swirl pan to let excess batter flow underneath.
Reduce heat to low. Cover and cook, undisturbed, until batter is set and crepe easily releases from pan, 8-10 minutes.
Once crepe is set, add half the scallion greens and half the mushroom mixture to bottom half of crepe (for 4 servings, use one-quarter of the scallion greens and one-quarter of the mushroom mixture). Fold top half over filling. Turn off heat; place on a foil-lined baking sheet and transfer to oven. Wipe out pan.
Repeat with remaining batter, reducing heat to low, adding fillings, and cooking as instructed. TIP: Add a drizzle of oil between each crepe, allowing oil to get hot between batches.
Arrange lettuce leaves on a serving plate.
Divide coconut rice and crepes between plates. Garnish crepes with cilantro and serve with soy-garlic dipping sauce and lettuce on the side. TIP: To eat, tear a piece of crepe, wrap it in a lettuce leaf with some rice, and finish with a drizzle of sauce for the perfect bite.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tastes, especially the mushrooms, coconut rice, and dipping sauce, though some found it bland.
- Ease of prep: Customers widely reported difficulty making the crepes, with many saying they didn't cook properly or fell apart.
- Suggestions: Consider using a larger pan, cooking crepes uncovered for part of the time, and adding more detailed instructions for crepe-making.
- Portions: Some felt the meal was light; adding extra protein like tofu or shrimp could make it more filling.
- Cooking time: Many noted the recipe took much longer than stated, especially for 4 servings, as each crepe needs 8-10 minutes.
