Vietnamese Pancakes Recipe Video

Summary

Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
TasteFeel
Main IngredientHealthy,

Ingredients

 Pork belly1⁄2 Kilogram, sliced
 Shell-on prawns1⁄2 Kilogram, peeled
 Egg1
 Rice flour500 Gram
 Water1 Liter
 Coconut cream400 Milliliter
 Turmeric1 Teaspoon
 Fish sauce12 Teaspoon, divided (6 teaspoon for the pancake and 6 teaspoons for the dipping sauce.)
 Bouquet garni1⁄2 Kilogram
 Bean sprout500 Gram
 Chicken stock1 Teaspoon
 Lemon1⁄2 (for the dipping sauce)
 Green chili pepper3 (for the dipping sauce)
 Garlic2 Clove (10 gm) (for the dipping sauce)
 Sugar1⁄2 Cup (8 tbs) (for the dipping sauce)
 Warm water1⁄2 Cup (8 tbs) (for the dipping sauce)

Nutrition Facts

Serving size

Calories 1353 Calories from Fat 312

% Daily Value*

Total Fat 37 g57.1%

Saturated Fat 22 g110.2%

Trans Fat 0 g

Cholesterol 132.9 mg

Sodium 1331.7 mg55.5%

Total Carbohydrates 192 g64.1%

Dietary Fiber 8 g31.9%

Sugars 82.9 g

Protein 64 g127.9%

Vitamin A 43.5% Vitamin C 88%

Calcium 11.9% Iron 25.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1.Peel the prawns before hand and keep ready
2.Slice the pork belly.

MAKING
3.Mix the water with rice flour.
4.Crack an egg and whisk well.
5.Add turmeric for slight taste and colour to the mixture.
6.Add the coconut cream to the mixture.
7.Add salt.
8.In the mean time, fry the onion in a pan until it turns brown.
7.Add the pork meat to the onions.
8.Season the pork with some chicken stock and black pepper and stir well.
9.Now place a non-stick pan on low to medium heat and add two teaspoons of oil to the pan.
10.Wait until hot and add one laddle of batter to the pan.
11.Make sure you spread the batter around evenly on the pan.
12.Now add the prawns and the cooked pork on the batter.
13.You can also add your bean sprout and cover the pan with a lid for two mins until its cooked on one side.
For the dip
12.Cut up your chilly's using a scissor or pestle and mortar
13.Finely dice the garlic clove
14.Add sugar and warm water to the diced garlic and chilly.
15.Mix well until the sugar dissolves.
16.Once the sugar is dissolved squeeze lemon juice in it.
17.If its too sour, you could balance it out by adding fish sauce and more sugar if you like.

SERVING
18.Turn pancake into a semi-circle with the half side down and flip it over after a minute and serve with the freshly prepared sweet and sour dip and fresh lettuce or other salad greens.
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