Ingredients Jump to Instructions ↓

  1. 8 250 g 375 ml 1 tablespoon 125 g 100 g 1 125 g Serving : Few pieces

  2. 1 1 sprig

  3. 1 sauce bowl Rice flour Water Vegetable oil, plus extra for cooking the pancakes Raw shrimps, peeled and deveined Pork fillet, minced Shallot, finely chopped Bean sprouts Lettuce leaves Cucumber, deseeded and grated Mint leaves and coriander (cilantro) leaves Nuoc cham dipping sauce

Instructions Jump to Ingredients ↑

  1. : Whisk the flour and water together thoroughly in a bowl and leave to stand while you prepare the filling. Heat the vegetable oil in a wok and stir-fry the shrimps, pork, shallot and bean sprouts for 3 minutes until cooked. Brush a 20 cm frying pan with a little oil and place over a high heat. Pour in enough batter to cover the bottom of the pan and tip any excess back into the bowl, Spread a thin layer of filling on to one half of the pancake, fold the other half over it and cook for about 5 minutes, until the bottom is crisp. Turn the pancake over and continue to cook for another one or two minutes, then remove to a plate. Continue until you have made all 8 pancakes. To serve, cut the pancakes into pieces and wrap each piece inside a lettuce leaf with the cucumber and a few herbs. Eat with nuoc cham dipping sauce.


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