Description
Experience the vibrant flavors of Vietnam with these homemade Vietnamese Pancakes. Made from a delicate rice flour batter infused with turmeric and filled with succulent shrimp or pork, mung bean sprouts, and scallions, these crispy, golden pancakes deliver a perfect balance of texture and taste. Ideal as an appetizer or light meal, this recipe guides you through a simple resting process to enhance flavor and a quick stovetop cooking technique for a delightful finish.
Ingredients
Scale
Batter Ingredients
- 1 cup rice flour
- 1 cup still water or beer
- 1 cup fresh milk
- 1 teaspoon turmeric powder
- 1 teaspoon baking powder (optional)
- 1 teaspoon salt
- 1 cup cornstarch or tapioca starch
- 1/4 cup scallions, chopped
Filling Ingredients
- 1 cup shrimp or pork, cleaned and deveined
- 1 cup mung bean sprouts
- 1 teaspoon salt
- 1 tablespoon soy sauce or fish sauce
Other
- 1 tablespoon cooking oil for frying
Instructions
- Prepare the Batter: In a mixing bowl, combine the rice flour, cornstarch or tapioca starch, salt, turmeric powder, and baking powder if using. Gradually stir in the fresh milk and water (or beer) until the batter is smooth with no lumps. Cover and let it rest for at least 2 hours to develop flavor and improve the texture.
- Prepare the Filling: Clean and devein the shrimp or pork as appropriate. Marinate briefly if preferred with salt and soy or fish sauce. Rinse the mung bean sprouts and chop the scallions finely. Add the scallions to the batter for added flavor and texture.
- Heat the Pan and Oil: Place a non-stick frying pan over medium heat and add one tablespoon of cooking oil. Allow the oil to heat until shimmering but not smoking, ensuring even frying.
- Cook the Pancakes: Ladle about 1/4 cup of the batter into the pan, swirling it gently to spread evenly over the base in a thin layer. Immediately sprinkle a small handful of shrimp or pork filling onto one half of the pancake, along with some mung bean sprouts.
- Fold and Crisp: Cook the pancake until the edges become golden and crispy, about 2-3 minutes. Carefully fold the pancake over the filling and press down gently to seal. Continue cooking for another minute to ensure the filling is heated through.
- Repeat: Remove the cooked pancake from the pan. Repeat the process with the remaining batter and filling, adding oil as necessary to keep the pancakes from sticking.
- Serve and Garnish: Optionally, garnish with fresh herbs such as cilantro or mint for a fresh flavor burst. Serve warm as an appetizer or light meal.
Notes
- Resting the batter is important for the pancakes’ texture and flavor development.
- If you prefer a lighter texture, substitute water for beer to add slight crispness.
- Adjust seasoning in the filling according to taste, using soy or fish sauce.
- Use medium heat to ensure pancakes cook through without burning.
- Feel free to customize the filling with vegetables or other proteins.
