Southern Vietnamese Pancakes

Name: Southern Vietnamese Pancakes
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 200 g pre-mixed pancake flour; 1 teaspoon turmeric powder; Green onions; 150 ml water; 100 ml coconut milk; 200 ml carbonated soda (for crispy pancakes); Shrimp; Pork; Bean sprouts; Carrot; Papaya

NT Quỳnh Châu @cook_21696256

Southern Vietnamese Pancakes

NT Quỳnh Châu @cook_21696256

Saved

Ingredients

1 hour

4 people

200 gpre-mixed pancake flour
1 teaspoonturmeric powder
Green onions
150 mlwater
100 mlcoconut milk
200 mlcarbonated soda (for crispy pancakes)
Shrimp
Pork
Bean sprouts
Carrot
Papaya

Saved

Steps

1 hour

1

Prepare the ingredients
Clean the pork belly and slice it thinly across the grain, or mince it (depending on personal preference).
Remove the heads from the shrimp and clean them.
Peel the papaya, wash it, and cut it into thick strips.
Peel the carrot and daikon, then cut them into thin strips.
Mix the papaya and carrot strips with 2 tablespoons of sugar and 5 ml of lime juice, and set aside.
2

Mix the pancake batter
In a large bowl, combine the following ingredients: 100 ml coconut milk, 150 ml water, 200 ml soda, 1 teaspoon turmeric powder, 200 g pre-mixed pancake flour, and 2 tablespoons of chopped green onions. Mix until the flour and ingredients are well combined.
Let the batter rest for 30 minutes to allow it to rise.
3

Stir-fry the pork and shrimp
Add the minced pork and shrimp to a pan with 1 teaspoon of seasoning powder, and stir-fry over heat until the meat is cooked and slightly firm, then turn off the heat.
4

Cook the pancakes
Place a non-stick pan on the stove and heat it on high until very hot. Use a brush to spread pork fat evenly across the pan.
Pour a ladle of batter around the edge of the pan, swirling the pan to let the batter flow into the center. If the batter doesn't cover the entire pan, add a little more to fill in the gaps. Next, add the shrimp, pork, and bean sprouts, cover the pan, and cook for about 2 minutes until the batter is cooked. After 2 minutes, uncover the pan, fold the pancake in half, and fry until crispy, then transfer to a plate.
5

Make the dipping sauce
In a bowl, combine 75 g of granulated sugar, 60 ml of fish sauce, 200 ml of warm water, 4 cloves of minced garlic, 2 minced chili peppers, and the juice of half a small lime, stirring well.
Next, add the carrot and daikon pickled in lime and sugar from step 2, and mix well to complete.
6

Final product
The Southern Vietnamese pancakes are crispy with a fragrant shrimp and pork filling, and crunchy bean sprouts. Wrap the pancakes with lettuce, mustard greens, and herbs, and dip in the sweet and sour sauce for a satisfying meal.