Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 200 g 1/2 teaspoon 250 ml 1/2 teaspoon 150 ml 1 tablespoon 2 tablespoons 200 g 200 g 1 100 g 200 g 10 sheets

  3. Garnishing

  4. 2 tablespoons 1 sprig

  5. 1 sprig

  6. 1/4 Rice flour

  7. Turmeric powder

  8. Water

  9. Salt

  10. Coconut milk

  11. Spring onions, finely chopped

  12. Cooking oil

  13. Chicken breast meat, thinly sliced

  14. Shrimps, peeled and deveined

  15. Onion, peeled and thinly sliced

  16. Bean sprouts

  17. Split green beans, soaked and steamed until

  18. soft Vietnamese rice paper, sprinkled with water

  19. to soften Mixed fish sauce

  20. Lettuce leaves

  21. Mint leaves

  22. Cucumber, thinly sliced

  23. Pickled carrot and radish, to serve

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, blend rice flourand turmeric powder with water, then add a pinch of salt, coconut milkand spring onion. Mix well into a batter.

  2. In a large frying pan (skillet), heatcooking oil over medium heat until very hot. Add chicken meat, shrimps andonion. Stir fry for 2-3 minutes until meats are lightly cooked.

  3. Stir batter well and scoop a ladleful intopan. Add bean sprouts and green beans.

  4. Cover for 5 minutes until pancake iscrisp. Fold pancake into half and combine to cook for another 5 minutes.

  5. Transfer to a plate.

  6. Serve pancake with mixed fish sauce fordipping and rice paper, lettuce, mint leaves, cucumber and pickledcarrot and radish on the side.

  7. To assemble, place a sheet of rice paperon a plate and top with a small piece of pancake and some garnishingingredients.

  8. Wrap and dip into mixed fish sauce beforeeating.


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