Ingredients for Vegetarian Vietnamese Crispy Pancakes
- 1 cup rice flour
- Ground Turmeric
- 1 tsp salt (or to taste)
- 1 tsp sugar
- 1 cup coconut milk
- 2 tbsp sunflower oil + extra for greasing
- 1/2 cup water (or more, to adjust consistency)
- 1 tbsp sesame oil
- Firm Tofu
- 1 inch ginger, minced
- Garlic Cloves
- 100g bamboo shoots, thinly sliced
- Spring Onion
- White Onion
- Fresh Coconut
- Sesame Seeds
- Iceberg Lettuce
- Thai Basil
- Mint
- Limes
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How to Make Vegetarian Vietnamese Crispy Pancakes
- Press the tofu to remove excess water. Cube the tofu.
- Heat sesame oil in a wok or large skillet over medium-high heat. Add tofu and stir-fry until golden brown, about 5-7 minutes. Set aside.
- In the same wok, stir-fry ginger, garlic, bamboo shoots, spring onions, and onion for 2-3 minutes until softened.
- Season with salt. Add shredded coconut and stir to combine. Remove from heat and keep warm.
- In a mixing bowl, whisk together rice flour, turmeric, salt, and sugar.
- Gradually whisk in coconut milk, sunflower oil, and water until a smooth batter forms, similar in consistency to heavy cream. Add more water if needed to reach desired consistency.
- Heat a large non-stick skillet or griddle over medium-high heat. Lightly grease with sunflower oil.
- Pour 1/4 cup of batter onto the hot skillet, swirling to create a thin, round crepe.
- Cook for 3-5 minutes per side, or until golden brown and crispy. Do not flip; cook only one side.
- While the pancake cooks, prepare your filling by combining the cooked tofu and vegetable mixture.
- Once the pancake is cooked, immediately spoon a portion of the filling onto one half of the crepe.
- Fold the crepe in half. Transfer to a serving platter.
- Repeat steps 8-12 until all the batter is used.
- Serve immediately with fresh herbs, lettuce leaves, and lime wedges. Wrap portions of the pancake and herbs in the lettuce leaves, similar to a san choy bau.
- Squeeze lime juice over each serving before eating.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
243g
Carbs
30g
