Vietnamese Crispy Pancake

Posted on by Demir D.
VIETNAMESE CRISPY PANCAKE

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

Ingredients

  • 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

 

Method

  1. Add tumeric powder and salt to the rice flour, add the water and mix until a dough forms.
  2. Stir through a handful of spring onion.
  3. 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.
  4. Cover the fry pan for 1 minutes, then add bean sprouts, cover again and fry for another minute.
  5. Make a dipping sauce using the garlic, chili, fish sauce, sugar and lime.
  6. Serve in rice paper or serve as it is.

 

WHAT DO YOU LIKE IN YOUR VIETNAMESE FRESH ROLLS?

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