As promised this is one of the recipes I made at My Grandma’s Home Cooking class in Hoi An, Vietnam, back in December. Vietnamese Crispy Pancake is easy to make and it’s packed with vitamins and fibres. It is a colourful healthy meal that can be prepared quickly for a light lunch or as a side. The crunchy bean sprouts add texture to the dish while the lime and chili give it some zing. You can have a vegetarian version by leaving the pork/shrimps out and adding more vegetables instead.
Vietnamese Crispy Pancake
- 50 g rice flour
- 350 ml water
- 1 tsp tumeric powder
- 1/2 tsp salt
- 3 spring onions, sliced
- 50 g bean sprouts
- 3 tbsp fish sauce
- 2 tsp raw sugar
- 1 tbsp lime juice
- 1 clove garlic, thinly diced
- half red chili, thinly sliced
- 50 g cooked shrimps or pork belly (optional)
- Fresh coriander, fresh mint (to garnish)
- vegetable oil
- Add tumeric powder and salt to the rice flour, add the water and mix until a dough forms.
- Stir through a handful of spring onion.
- Heat a small frying pan, add 1 tbsp of oil, pour a ladle of batter and tilt the pan in circular motion to spread the mix around evenly.
- Cover the fry pan for 1 minutes, then add bean sprouts, cover again and fry for another minute.
- Make a dipping sauce using the garlic, chili, fish sauce, sugar and lime.
- Serve in rice paper or serve as it is.
What do you like in your Vietnamese fresh rolls?