Vietnamese Pancake - This Isn't Chicken Recipe
Make Vietnamese Pancake - This Isn't Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Filling
Serving
Method
Batter Preparation
- 1
Mix Dry Ingredients
In a mixing bowl, combine the rice flour, cornstarch, turmeric powder, and salt. Whisk until well blended.
- 2
Add Liquids
Gradually add the coconut milk and water to the dry ingredients, whisking continuously until the batter is smooth and free of lumps. Let the batter rest for at least 30 minutes.
Filling Preparation
- 3
Sauté Vegetables and Tofu
In a large skillet, heat sesame oil over medium heat. Add the shiitake mushrooms and sauté for about 5 minutes until softened.
- 4
Combine Ingredients
Add the julienned carrots, bean sprouts, chopped green onions, and crumbled tofu to the skillet. Drizzle with soy sauce and stir-fry for an additional 5-7 minutes until the vegetables are tender but still crisp. Remove from heat and set aside.
Cooking Pancakes
- 5
Heat the Skillet
In a non-stick skillet, heat a teaspoon of oil over medium-high heat.
- 6
- 7
Add Filling
Add a portion of the filling mixture to one half of the pancake and fold the other half over. Cook for another 2 minutes until the pancake is golden brown and cooked through.
- 8
Repeat
Repeat the process with the remaining batter and filling.
Serving the Pancakes
- 9
Serve
Serve the pancakes hot, wrapped in lettuce leaves, and topped with fresh herbs. Drizzle with Nuoc Cham as desired.
