Vietnamese Pancakes



Whisk together all the pancake ingredients in a large bowl and set aside for 30 minutes.


Prepare all the vegetables and set aside.


Mix together all the dipping sauce ingredients in a separate bowl and leave to infuse.


Heat the sesame oil in a wok or frying pan and add the mushrooms and asparagus. Quickly stir fry for a couple of minutes or until just beginning to soften. Transfer to a bowl and add 3 tbsp of the dipping sauce. Mix well and set aside.


To make the pancakes, heat a splash of oil in a small frying pan until very hot. Pour in a small amount of the batter and swirl to lightly coat the bottom of the pan. Cook for a couple of minutes.


Add the shredded vegetables and fresh herbs to the mushrooms and asparagus and toss to coat in the dressing.


Pile a generous helping of vegetables on to one half of the pancake in the pan and, working quickly, fold over to encase the filling.


Turn out onto a plate and serve immediately with the dipping sauce, some extra fresh herbs and some fresh lime to squeeze over.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased