Yield: 12 to 15 small pancakes
- 2/3 cup rice flour Add to list
- 3 scallions, thinly sliced Add to list
- 1/2 teaspoon turmeric Add to list
- 6 ounces coconut milk Add to list
- 7 ounces water Add to list
- 1/2 red onion, thinly sliced Add to list
- 1 garlic clove, minced Add to list
- 1 large or 2 small carrots, peeled and grated Add to list
- 1 large baby bok choy, thinly sliced Add to list
- 1/2 pound asparagus, trimmed and sliced into 1/2-inch pieces Add to list
- 1 cup bean sprouts Add to list
- 1 teaspoon minced ginger root Add to list
- 1 tablespoon sesame oil Add to list
- 3 to 5 large green leaf lettuce leaves, torn into large pieces to use as wrappers Add to list
- 1/4 cup fresh herbs like basil, mint and cilantro, torn into small pieces Add to list
Pancake batter and pancake filling
Combine all the pancake batter ingredients and set aside. In a skillet, heat the sesame oil over medium-high heat. Add all the filling ingredients, stir-fry for a few minutes and set aside.
In a small dish combine all the ingredients and set aside.
To cook the Vietnamese pancakes
Heat a small nonstick skillet over medium-high heat. (You may need a small amount of oil if you find the pancakes are sticking.) Add 1 ounce of pancake batter to the skillet and cook until the pancake lifts easily from the surface and is somewhat golden and crisp.
Flip the pancake over and place a small amount of filling, about 2 tablespoons, on one half. Fold the other half over like an omelet. Continue to cook until the pancake is golden and crisp and then flip over one more time to crisp the last remaining side. Place the pancake on a plate.
Cut the pancake in half, place on a lettuce wrapper and sprinkle with some of the fresh herbs. Wrap the whole thing like a bundle and dip into the sauce.
Recipe by, PCC Cooks instructor
Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.