Crispy Vietnamese Pancakes


 

Who said you can’t have pancakes for dinner???

INGREDIENTS

  • 190g (1/2 cup) rice flour
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • 125ml (1/2 cup) coconut milk
  • 2 green shallots, thinly sliced
  • Olive oil, to fry
  • 300g shredded barbecued chicken
  • 1 small carrot, peeled, cut into matchsticks
  • 100g bean sprouts
  • 1 cup fresh coriander sprigs, plus extra, to serve
  • Fresh mint leaves, to serve
  • Baby cos lettuce leaves, to serve
  • Lime wedges, to serve

NUOC CHAM DRESSING

  • 60ml (1/4 cup) fish sauce
  • 60ml (1/4 cup) white vinegar
  • 55g (1/4 cup) sugar
  • 1 tablespoon fresh lime juice
  • 1 long fresh red chilli, deseeded, finely chopped
  • 1 garlic clove, finely chopped

Directions

  1. Combine the rice our, turmeric and salt in a large bowl. Whisk in the coconut milk, shallot and 125ml (1/2 cup) water. Set the batter aside for 1 hour to rest.
  2. For the nuoc cham dressing, whisk the sh sauce, vinegar, sugar, lime juice, chilli, garlic and 2 tbs water in a bowl. Set aside.
  3. Heat a 20cm non-stick frying pan over medium-high heat. Lightly brush with vegetable oil. Add 1/3 cup batter, swirling to thinly cover the base of the pan. Scatter one-sixth of each of the chicken, carrot and bean sprouts over half the pancake. Top with a few coriander sprigs. Cook for 3-4 minutes oruntil the pancake is crisp and golden underneath. Fold the pancake over to cover the filling, then slide onto a serving plate and cover to keep warm. Repeat with the remaining oil, batter and filling.
  4. Top the pancakes with mint and extra coriander. Serve with the lettuce leaves, lime wedges and nuoc cham dressing.

NOTES

The secret to getting a crispy, crunchy texture on the pancakes is patience. They need enough time in the pan to develop a good crust underneath.

You can swap the chicken, for any cooked meats, seafood or even tofu.

The dressing will keep, covered, in the fridge for up to 2 days. Serve with noodles, salads or rice paper rolls.


Simone Ashton
Simone Ashton

Simone Ashton is a Coach & Senior Nutritionist of Absolute Health & Fitness. She is dedicated to helping women break free of the vicious dieting cycle so that they can live a happy, healthy, balanced and confident life. Her greatest achievement is her twins Eli and Indi and she shares her passion for all things nutrition, training, family, food, footy, travel and cultural experiences with her husband Clint. Together they have built AHF from the ground up to be the go to for women over 40 who are desperate for life long change and are sick and tired of being stuck in the yo-yo dieting cycle. She loves music, being free and knows happiness comes from within and to be happy you must do what feeds your soul, so that you can live your best life! Simone knows that living a healthy but balanced life is one of the keys to success and loves spending her spare time with family whilst enjoying espresso martinis, wine, chocolate and all things Italian.

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