Ingredients
-
The Pancake Batter
-
1 cup
-
1 cup Oil
-
3/4 cup Ginger
-
1 teaspoon
-
1/2 teaspoon
-
The Filling
-
450 grams
-
7Finely chopped
-
450 grams Macaroni
-
250 grams Salted fish
-
1 cup Coconut
-
1 cup Dried shrimps
-
10
-
The Dipping Sauce
-
3 tablespoons Sweet potatoes
-
3 tablespoons Chicken stock
-
3/4 tablespoon
-
1Minced
-
1Chopped
-
Additional
-
Beef brothFor fyring
Directions
Some called it pancake, yet some people also called it crepes and omelette. One thing for sure, this Vietnamese street food is completely must try! A perfect combination of crispy pancake with spicy-sweet-sour dipping sauce.
Steps
|
1
Done
|
The Pancake BatterIn a large bowl, mix all the pancake batter ingredients and stir until smooth. Set aside to rest for one hour. |
|
2
Done
|
The Dipping SauceIn a medium bowl, combine all the dipping sauce ingredients and stir well. Set aside. |
|
3
Done
|
The Pancake FillingWash clean the bean sprouts, coriander leaves, mint leaves and lettuce leaves. Set aside. |
|
4
Done
|
Prepare the prawns and pork. Peel, devein and remove prawns head and tail. Dice the pork into small chunks. |
|
5
Done
|
The PancakesHeat 1/2 teaspoon oil on the frying pan over high heat. |
|
6
Done
|
Stir the pancake batter and pour some batter into the pan. Tilt and rotate the pan to make the batter evenly spread and coats the pan. |
|
7
Done
|
Add some of the filling mixture and cover the pan, let it cook for 3 minutes or until the batter turns to golden brown. |
|
8
Done
|
Remove the lid and lower the heat to medium. Drain some bean sprouts and add into the pan, continue cook until the pancake become crisp. Fold the pancake in half and transfer to plate. |
|
9
Done
|
Serve while the pancakes are warm with dipping sauce, and some fresh vegetables. |
