Vietnamese Pancakes Recipes

Steps:

• In a medium-size bowl, lightly whisk the eggs. Then whisk in the rice flour, 3/4 cup of water, salt and sugar. Set aside for 10 minutes. Strain the batter through a fine mesh sieve to remove any lumps.
• In a 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add the mushrooms, and cook, stirring, until just softened, about 3 minutes. Remove from the pan, and set aside.
• Return the skillet to the stove, and raise the heat to high. Add 1 tablespoon of oil, and heat until very hot. Pour in half the rice-flour batter, and swirl it quickly around to coat the pan evenly. Add half of the mushrooms, and cook, covered, for 1 minute. Remove lid and add half the shrimp, ham, bean sprouts and scallions. Cook, uncovered, until pancake is golden brown and crispy, about 4 to 5 minutes more.
• Use a spatula to loosen the edge of the pancake, and carefully slide it out onto a serving plate. Return the pan to the heat, and add the remaining tablespoon of oil. Pour in the remaining batter, and cook the second pancake in the same manner, using the remaining mushrooms, shrimp, ham, bean sprouts and scallions. Transfer the pancake to another plate. Garnish the pancakes with the basil and mint, cut into wedges and serve immediately with soy sauce dip (see recipe).

Steps:

• Sift the rice flour and turmeric, salt and sugar together.
• Stir in the coconut milk, sunflower oil and water until well combined and batter is smooth with a pouring consistency.
• Using sunflower oil, heat large non stick pan and pour in enough batter to make a nice, thick pancake to desired size.
• Let this cook on one side for about 3-5 mins until golden.
• The recipe does not say to cook on both sides, so I guess the uncooked side would have to be dry before you took it out.

Steps:

• Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
• Mix rice flour, water, coconut milk, green onions, and saffron powder.
• Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
• Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.

Steps:

• To make the filling, heat the sesame oil in a wok and stir-fry the tofu until golden. Set aside.
• Stir-fry the ginger, garlic, bamboo shoots, spring onions and onion for 2-3 minutes or until just tender.
• Season with salt and add the shaved coconut and stir to combine.
• Remove from the heat, set aside and keep warm.
• To make the batter, sift the rice flour, turmeric, salt and sugar into a mixing bowl.
• Stir in the coconut milk, sunflower oil and water until well combined and the batter is smooth with the consistency of pouring cream.
• Heat a large, non-stick frying pan over a medium to high heat, and lightly grease with a little sunflower oil.
• Pour in enough batter to cover the pan and swirl around to make a thin crêpe. Cook on one side only for 3-5 minutes or until golden and crisp.
• Make, fill and eat pancakes one at a time. Fill the crêpe and fold over, then transfer to a serving platter.
• Serve the herbs and lettuce on a separate plate. Wrap portions of the crêpe and some herbs in the lettuce lie san choy bau. Add a squeeze of lime. Then repeat until all the crêpe batter has been used.