Ingredients

Filling

1/2 small onion, cut in 8 slices
12 shelled shrimp
150 g pork or chicken meat
3 tbsp steamed peeled mung beans
1/2 small tomato, cut in 8 slices
4 cups bean sprouts

Base

150 g store-bought Vietnamese pancake flour (available in Asian grocery store)
1/2 tsp turmeric powder or curry powder
3/4 cup coconut milk
1 cup water
1 tsp oil

Dipping Sauce

sweet/sour/spicy fish sauce or other dipping sauces as desired

Method

  1. Cook the meat in filling and cut into slices.
  2. Heat 2 tsp oil in non-stick pan, add 1/4 of onion and shrimp, followed by 1/4 of the cooked meat, beans and tomato. Add 1/2 cup of the well-mixed base ingredients. Pan-fry to make a large, thin pancake. Agitate the pan while cooking.
  3. Reduce heat to medium and pan-fry until the edge curls slightly. Add 1 cup bean sprouts, and cook, covered for 1 minute. Remove lid of pan, continue to pan-fry until the underside of pancake is golden brown and crispy. Use spatula to slide under pancake and gently fold in half, remove and put on a plate.
  4. Repeat the above procedures to makes 4 large pancakes.
  5. Serve pancakes with dipping sauce on the side.

Cook's Tip

Instead of using store-bought flour, substitute with a mixture of rice flour and cornstarch at a 4: 1 ratio.

Source: Vietnamese Cuisine

Today's Comic

 This free site is ad-supported. Learn more
​