Sole Provençale with Banh Xeo Amandine Recipe – Elegant French-Vietnamese Fusion Seafood

Sole Provençale with Banh Xeo Amandine Recipe

This Sole Provençale with Banh Xeo Amandine recipe brings together refined French seafood techniques with bold Vietnamese flavors, creating a dish that’s perfect for elegant dinners or special occasions. Featured on CombiNation and crafted by host Craig Wong, this recipe combines delicate sole, crispy almond-studded crepes, and a bright Provençale nuoc cham for a truly unforgettable plate.

The Inspiration

This dish is a beautiful representation of culinary fusion, blending the rustic charm of southern France with the vibrant, herb-forward cuisine of Vietnam. Sole Provençale is traditionally light, aromatic, and tomato-based, while bánh xèo—a Vietnamese savory crepe—is known for its crisp texture and turmeric-infused batter.

In this CombiNation episode, Craig Wong reimagines both classics into a single, cohesive plate. The buttery almond “amandine” element nods to French technique, while the nuoc cham-inspired sauce adds brightness, acidity, and depth. The result is a dish that feels both sophisticated and playful—perfect for adventurous home cooks who appreciate global flavors and refined presentation.

Ingredients

Banh Xeo Amandine

• 1 cup (240 ml) cooked and chopped (1/4-inch/3 mm rings) green beans
• 1 cup (240 ml) sliced almonds, toasted and chopped
• 1 cup (240 ml) butter
• 1 cup (240 ml) rice flour
• 2 tablespoons (30 ml) cornstarch
• 1 teaspoon (5 ml) turmeric powder
• ½ teaspoon (2.5 ml) kosher salt
• 1 cup (240 ml) coconut milk
• ½ cup (120 ml) water

Provençale Nuoc Cham

• 2 tablespoons (30 ml) vegetable oil
• 2 shallots, peeled and chopped fine
• 2 cloves garlic, minced
• 1 red Thai chili, seeded and chopped fine
• ½ tablespoon (7.5 ml) sugar
• 2 tablespoons (30 ml) water
• 1 tablespoon (15 ml) fresh lime juice
• 1 tablespoon (15 ml) rice vinegar
• 1 tablespoon (15 ml) fish sauce
• 6 Roma tomatoes, pulp and seeds removed, chopped fine
• 1 lemon, zest only
• ¼ cup (60 ml) parsley, chopped fine
• 2 tablespoons (30 ml) mint, chopped fine

Sole

• Banana leaves, cut to fit the inside of the bamboo steamer
• 4 small fillets sole (3 x 2-inch/7.5 x 5 cm), from the top, thick part of the filet, lengthwise
• Salt and pepper

Method

For the Banh Xeo Amandine

• Heat oven to 350 F (175 C), toast the almonds for 5-6 minutes until lightly browned. Cool slightly, then chop fine and mix with the green beans.
• Heat butter in a skillet over medium-high heat for 3-4 minutes, until it is light brown and smells like caramel. Immediately transfer the butter to a heat proof container to stop the cooking, allow to cool.
• Make a batter by combining rice flour, cornstarch, turmeric, salt, coconut milk, and water in a mixing bowl and whisking until smooth.
• Place a non-stick pan over medium heat, then place a 3 x 3-inch (7.5 x 7.5 cm) square cookie cutter in the center of the pan.
• Add 1 tablespoon (15 ml) of the brown butter to center of cookie cutter.
• Add a tight, even ¼ inch (1.25 cm) layer of the green bean-almond mixture over the brown butter.
• Evenly layer the batter over the green bean mixture, 1 tablespoon (15 ml), at a time, until just covered.
• Cook for 3-4 minutes, or until the top of the batter has almost set, and the edges are crispy and slightly golden brown.
• Remove the cookie cutter gently, using a paring knife or small offset spatula to release the sides.
• Flip the ‘crepe’ and cook for 1 minute.
• Remove from pan. Repeat process for a total of 4 crepes.

For the Provençale Nuoc Cham

• Heat oil in a medium pan over medium-high heat, add the shallots and cook for 2 minutes, until translucent.
• Add the garlic and chili and cook for 1 minute, then add the tomatoes and lemon zest and toss to combine and warm through.
• In a mixing bowl, whisk together the sugar, water, lime juice, vinegar, and fish sauce. Add the mixture to the pan with the tomatoes, toss once and immediately remove from the heat.
• Before serving, fold in the parsley and mint. Reserve the fish and tomato mixture separately for serving.

For the Sole

• Line a bamboo steamer with banana leaves and place over a wok of gently boiling water.
• Season the fish with salt and pepper, then place over the banana leaves, cover, and steam for 4 minutes.

To Serve

• Place one ‘crepe’ in the center of large round white plate, with the beans side up.
• Add the steamed sole overlapping the crepe over the right side.
• Add 2 tablespoons (30 ml) of Provençale Nuoc Cham over the top far part of the sole filet.

Serving Suggestions

This Sole Provençale with Banh Xeo Amandine is best served as a refined main course for dinner parties, date nights, or elevated weekend meals where presentation matters as much as flavor. The delicate fish and crispy crepe create a perfect balance of texture, while the bright, herbaceous sauce adds freshness to every bite. Pair this dish with a light white wine such as Sauvignon Blanc or a crisp Pinot Grigio to complement the citrus and herbal notes. For a complete meal, consider serving alongside a simple green salad with vinaigrette or lightly sautéed seasonal vegetables to keep the focus on the star components of the plate.

Final Thoughts

This Sole Provençale with Banh Xeo Amandine recipe is a celebration of French-Vietnamese fusion, combining refined culinary techniques with bold, vibrant flavors. From the crisp almond crepe to the tender steamed sole and zesty nuoc cham sauce, every element works in harmony to create a dish that feels both elegant and exciting. Whether you’re cooking to impress guests or exploring new global flavors at home, this recipe delivers a restaurant-quality experience that’s as rewarding to make as it is to eat.