Vegetarian Vietnamese Crispy Pancakes

May 23, 2023May 23, 20230 1
Vegetarian Vietnamese Crispy Pancakes perfect for lunch or dinner
in Vegetarian

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

350 g rice flour
1/2 teaspoon ground turmeric
1 pinch salt
1 teaspoon sugar
750 ml coconut milk
2 teaspoons sunflower oil , plus extra to grease pan
250 ml water , plus a little more if required to make batter smooth
2 teaspoons sesame oil
200 g firm tofu , drained and diced
1 teaspoon finely grated ginger
2 garlic cloves , crushed
100 g bamboo shoots , rinsed
1 bunch spring onion , chopped
1 white onion , thinly sliced
salt
150 g shaved fresh coconut
1 teaspoon sesame seeds
8 iceberg lettuce
1/2 bunch Thai basil , leaves picked
1/2 bunch vietnamese mint , leaves picked
2 limes , quartered

Nutrision Information

Servings Per Recipe
8
Calories
297
Sugar
6g
Fat
19g
Vietnamese Crispy Pancakes are a popular snack in Vietnam, often enjoyed with a hoisin-based dipping sauce. The pancake batter is made from rice flour and coconut milk, which gives it a unique sweet flavor and a crispy texture. The filling usually consists of sautéed vegetables like carrots, beansprouts, mushrooms, onions and a protein like shrimp or pork. But this version is completely vegetarian and super simple to make. The addition of shaved fresh coconut and sesame seeds add a nice crunch to the dish. The fresh herbs on the side help to brighten up the taste.

Instructions

1.In a large mixing bowl, add rice flour, turmeric, salt and sugar. Mix well.
2.Slowly pour in the coconut milk and water while whisking constantly until the batter is smooth. Let it sit for 10 minutes.
3.In a large frying pan, heat 2 teaspoons of sunflower oil. Add sesame oil and sauté tofu, ginger, garlic, bamboo shoots, spring onions and white onion until everything is cooked and slightly brown. Season with salt to taste.
4.Grease the frying pan with additional sunflower oil. Add a ladleful of the batter and immediately spread it across the bottom of the frying pan. Cover with a lid and cook on low heat for 5 minutes.
5.Once the bottom of the pancake is crispy, add a layer of cooked vegetables to one half of the pancake and fold it over.
6.Cook the pancake for another 2 minutes without the lid.
7.Repeat steps 4-6 with the rest of the batter and filling ingredients.
8.Sprinkle shaved fresh coconut and sesame seeds over the pancake to serve. Serve with iceberg lettuce, Thai basil, Vietnamese mint and lime quarters on the side.

PROS

Vegetarian Vietnamese Crispy Pancakes are flavorful and packed with protein and nutrients.
They are also gluten-free and dairy-free.

Perfect for both lunch and dinner.

CONS

The preparation of the batter and cooking process take a little time.
The filling ingredients can also be time-consuming to chop and sauté.

The shaved fresh coconut may be difficult to find in some areas.

HEALTH & BENEFITS

This dish is loaded with protein, fiber, vitamins and minerals. The main ingredient, rice flour, is a gluten-free alternative to regular flour. Coconut milk is rich in medium-chain triglycerides (MCTs) which have been linked to improved brain function and heart health. Tofu is a great source of plant-based protein with a low-fat content. The other vegetables in the filling add a lot of nutrients like vitamin C, fiber and antioxidants.

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