140g (5 oz) rice flour
½ tsp turmeric
¼ tsp sea salt
125ml (½ cup) coconut milk
½ cup water
2 spring onions, finely sliced
1 cup shredded cooked chicken (leftover roast chicken or rotisserie chicken is great)
1 small carrot, julienned into fine strips or coarsely grated
100g (3.5 oz) bean shoots
sprigs of coriander
mint leaves, to serve
lettuce leaves, to serve
Nuoc cham dressing:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
1 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
To make the batter, combine the rice flour, turmeric and sea salt in a large bowl. Whisk in the coconut milk, ½ cup of water and spring onions. Set aside for 10 minutes.
For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
Heat a 22cm non-stick frying pan over medium-high heat. Pour in enough oil to just cover the bottom of the pan. Add one-third of the batter, swirling to thinly cover the pan. Scatter one-third of the chicken, carrot and bean shoots over half the pancake. Top with a couple of sprigs of coriander. Cook for 3-4 minutes or until the pancake is crispy and golden on the bottom side. Fold the pancake over to cover the filling, then slide onto a serving plate and keep warm. Repeat with remaining batter and filling, adding oil each time. Serve with herbs, lettuce and nuoc cham dressing.
– Instead of the chicken, you could substitute any cooked meats or seafood.