Vietnamese-style filled pancakes

Recipe from: 29 September 2015
recipe, pancakes, vietnamese

Ingredients 20
Servings 6
Time 30 min + Standing time


  • 250
    cake flour
  • 1
    ground turmeric
  • 2.5
    bicarbonate of soda
  • 400
    coconut milk
  • 150
  • 1
    large egg
  • peanut oil (or sunflower oil)
  • 2-3
    chicken breast fillets
  • 30
    oyster sauce
  • 30
    sweet chilli sauce
  • 1
    large carrot, peeled and grated
  • 4
    spring onions, julienned
  • 1
    pack of snow peas, sliced
  • 250
    Chinese bean sprouts
  • 1
    fresh chilli, seeded and chopped
  • 125
    chopped fresh coriander
  • 80
    chopped basil
  • 30
    chopped mint
  • 20
    chopped lemon balm (optional)


Mix the flour, turmeric, 1ml salt and the bicarbonate of soda together in a bowl. Add the coconut milk, milk and egg and beat until smooth. Leave to stand for 20 minutes.

Heat a non-stick pan over a medium heat. Add a little oil and swirl it around to coat the pan. Add a ladle full of the pancake mixture to the pan and swirl it round to cover the base of the pan. Cook until set, then flip over and cook the other side. Remove from the pan and repeat with the remaining batter.


Slice the chicken thinly. Heat a little oil in a frying pan and stir-fry the chicken over a high heat. Once it is almost cooked, stir in the oyster and sweet chilli sauces. Remove from the heat and cool slightly. Add all the remaining filling ingredients to the chicken just before serving.

Spoon the filling onto the pancakes. Drizzle with a little chilli and lime sauce. Fold or roll up. Eat as a starter or light meal.

Chilli and lime sauce:

Mix together 60ml lime or lemon juice, 5ml sesame oil, 10ml brown sugar, 15ml rice vinegar, 5ml tamarind paste, 5ml grated fresh ginger, 1 clove crushed garlic, and 1-2 chopped and seeded chillies.

Text and image source: Ideas magazine

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Read more on: recipe  |  pancakes

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