“These sizzling pancakes, bursting with flavour and texture, are a southern Vietnamese-style street-food staple, but I’ve given them a European twist. Stuff the pancakes in a lettuce wrap with fresh herbs and dip them in a sweet-savoury nuoc cham dipping sauce.”
Recipe by Thuy Diem Pham, a Vietnamese-British chef and author. She is the chef-owner of Little Viet Kitchen in London’s Islington. Her second cookbook, Vietnamese Made Easy, is out later in 2023.
- CourseMain meal
- Prepare20 mins
- Cook45 mins
- Total time1 hr 5 mins
Combine the dipping sauce ingredients in a bowl with 50ml water; set aside. Heat a large frying pan over a high heat. When very hot, dry fry the pancetta for 15 seconds, then set aside. Blanch the mushrooms and green beans in boiling water for 2 minutes; drain. Put all the batter ingredients, apart from the chives, into a large bowl. Use a balloon whisk to beat until smooth, then add the chives.
Heat 1 tsp oil in a large nonstick frying pan with a lid over a high heat. Pour in a ladleful of batter, swirling the pan to cover the base with a thin layer. Immediately reduce the heat to low.
Scatter over a small handful (about ¼ each) mushrooms, beans, prawns and pancetta and cook for 3 minutes, covered. Uncover, then cook for a further 5 minutes, until golden and crispy. Use a brush to oil the rim of the pancake to help it crisp up. Fold the pancake over the filling, then transfer to a serving plate. Keep warm while you repeat with the remaining oil, batter and filling to make 4 large pancakes.
To serve, tear of a piece of pancake, put it on a lettuce leaf and add a few of each of the fresh herbs. Roll up and dip into the nuoc cham sauce.
For a more authentic flavour, use 200ml coconut cream instead of coconut milk in the pancake batter.