This is one of my favourite Vietnamese dishes from the south. Traditionally a combination of rice flour and mung bean flour is used, which helps make the pancakes crispy. I’ve used cornflour in place of the mung bean flour which does the same. Rice flour can be easily found in health stores, or the health section of any foodstore/supermarket. Make sure you serve the pancakes with plenty of fresh Asian herbs.
Pancake batter
1 ¼ cups
Rice flour (Main)
2 Tbsp
Cornflour
1 tsp
Ground turmeric
1 tsp
Salt
400 g
Coconut milk
2
Spring onions, finely sliced
1 cup
Water
Pancake filling
300 g
Pork, very thinly sliced pork, sirloin, rump or fillet, at room temperature (Main)
2 Tbsp
Oil, e.g. peanut, canola, soy
1 ½ cups
Mung bean sprouts
300 g
Prawns, raw and peeled, defrosted if frozen
To serve
1
Fresh mixed herbs, Asian varieties like mint, coriander, Thai basil, Vietnamese mint
In a large mixing bowl, whisk rice flour, cornflour, turmeric, salt and coconut milk together. Whisk in water and spring onions. Set batter aside.
Heat 1 Tbsp of oil in your smallest fry pan (preferably non-stick) on medium to high heat. Stir-fry a few slices of pork and 3 prawns until just cooked, about 2 minutes.
Pour in half a ladle of batter over pork and prawns, and swirl around the pan to coat evenly. Cook pancake for 3-4 minutes until crispy underneath and can be lifted easily without breaking apart.
Add a small handful of beansprouts to the pancake and cover with a lid. Continue to cook for 1-2 more minutes, or until pancake is completely cooked through and crispy.
Remove lid and fold over one side of pancake to cover the beansprouts.
To serve, place a pancake on each plate and the lettuce and herbs on the side. Tear off pieces of pancake and wrap up in lettuce with some herbs. Dip intonuoc cham sauceand eat.
