Vietnamese Pancakes

Method

1

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

2

Prepare all the vegetables and set aside.

3

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

4

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.

5

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.

6

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

7

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.

8

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

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