Vietnamese vegetable pancakes


Serves 4

  • 4 onions, finely chopped
  • 20 fresh shitake, only caps, sliced
  • 100 g beansprouts, rinsed
  • frying oil


  • 50 ml Amaizin coconut milk
  • 100 g rice flour
  • 1 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 8 spring onions, green and white sliced diagonally in rings
  • 2 eggs, beaten
  • 1 tablespoon fish sauce
  • 2 sprigs of mint


  • 1 garlic clove, crushed
  • ½ red chilli, finely chopped
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 2 tablespoon fish sauce


Sieve the flour and mix with the turmric, sugar and spring onions. Put the coconut milk, eggs and fish sauce into a bowl, stir well and stir gradually into the flour mixture. Set aside in a cool place.

Prepare the dip by mixing all the ingredients. Add some more of the ingredients by taste.

Heat 1 tablespoon oil in a wok, cover the surface and heat well. Sstirfry the onions until soft, remove from the wok and set aside.

Pour a quarter of the batter to the wok and swirl it around to make a thin pancake. Turn the heat low and put a quarter of the onions, shitake and beansprouts in the centre of the pancake. Add some fresh mint leaves. Cover with a lid and cook for 3-4 minutes.

Fold the pancake, remove from the wok on a hot serving plate. Keep warm. Repeat till all pancakes are ready.

Serve the pancakes with the dip.