Vietnamese Pancakes

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.

Dipping Sauce

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.

To serve

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.