Vietnamese Stuffed Pancakes
- 2 cups Rice Flour
- 1 cup All-purpose Flour
- 1 pinch Salt
- 13- 1/2 ounces, fluid Can Of Coconut Milk
- 12 ounces, fluid Light Beer
- 1- 1/2 cup Cold Water
- 3 whole Green Onions, Thinly Sliced
- 1 whole Thai Bird Chili Pepper
- 1/4 cups Nuoc Cham, Optional
- 4 cups Cooked Pork, Chopped (I Used Leftover Boneless Pork Chops)
- 8 whole Large, Cooked Shrimp, Thinly Sliced
- 2 cups Fresh Bean Sprouts
- 1 bunch Fresh Cilantro
- 1 Tablespoon Canola Oil, Per Pancake
- 1 cup Fresh Mint
- 1 bunch Romain Leaves
- The batter should make a total of about 8-10 pancakes.
- I use about 1/2 cup of pork, one shrimp, and 1/4 cup of bean sprouts per pancake.
- The fresh herbs and lettuce are to your liking.
- Start by mixing both flours, and salt in a large bowl.
- Add in the coconut milk, beer, and water.
- Whisk until you have a smooth batter.
- Toss in the green onions and stir.
- Set aside and let the mixture rest for at least 30 minutes, or even better, overnight, covered in the refrigerator.
- Prepare all of your filling ingredients and have them ready to go.
- These pancakes cook rather quickly.
- Heat a nonstick skillet on medium, to medium high heat for a minute or so.
- Add in the oil and swirl around.
- When you begin to smell the oil heating up, toss in the cooked pork and shrimp, just to warm them through.
- Give the pancake mixture a good stir as things will have settled to the bottom of the bowl.
- Ladle in enough of the batter mixture to lightly blanket the shrimp and pork.
- You are not going for a thick and dense pancake here.
- Add the bean sprouts to the top of the pancake.
- Cover the skillet and cook the pancake for about three minutes.
- Uncover, and cook another 2-3 minutes.
- Using a spatula, slide it under the pancake, slide it around the edges, and carefully fold one side over the other.
- Place on a serving dish, and garnish with fresh mint, cilantro, lettuce leaves, and the Thai chile.
- Take a bit of the pancake, place it inside the lettuce leaf, and top with the fresh herbs.
- Drizzle some of the nuoc cham on the top and dig in.
- This Vietnamese savory pancake is a thing of beauty.
- Nice and crisp on the exterior, and soft and velvety on the interior.
- That along with the shrimp and pork, and the crunch from the bean sprouts ... Well, I think you just found your new best friend.
- Hope you enjoy.
flour, allpurpose, salt, milk, water, green onions, chili pepper, shrimp, fresh bean sprouts, fresh cilantro, canola oil, fresh mint, leaves
Taken from tastykitchen.com/recipes/main-courses/vietnamese-stuffed-pancakes/ (may not work)