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
vegetable oil
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
Delicious but not totally straightforward
I have made these several times now but its taken a bit of practice to get them crispy. One of the issues is that the batter is too thick and so extra water is needed to thin out the batter, otherwise you get a soggy pancake rather than thin and crispy. It also needs a longer cooking time than I thought but if the pan is too hot it burns the pancake. Apart from that its delicious and can be made with seafood if you don’t eat meat. Success at last!
Thank you for Gluten Free deliciousness
Firstly thank you Marion for your lovely presentation style. Your video was easy to follow and straightforward. I made the pancakes for my son and I after having them from our local Vietnamese restaurant (they are divine) and they turned out pretty good first time! I made them with frozen prawns which I quickly fried beforehand. The Batter was a little thick so I’ll probably add a little more liquid but thank you fur a great recipe. 😊😊😊
Color, Texture, Taste!
This is one of our favorite recipes and the one I’ve come back to most often. It’s addictive and never gets old. It works beautifully with chicken, pork or shrimp. This one is a “home run,” Marion!