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Vietnamese rice flour and coconut vegetable pancakes

Rice flour and coconut vegetable pancakes with chopsticks on the side and a glass of beer, plus some dips on the side

Vietnamese rice flour and coconut vegetable pancakes

Name: Vietnamese rice flour and coconut vegetable pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Cuisine: Vietnamese
Ingredients: 1 tbsp Yondu vegetable umami sauce premium fish sauce or light soy sauce; 2 tsp cider vinegar; 2 tsp maple syrup; 1 tsp toasted sesame seeds (optional); 1 tsp gochujang (optional); 150g rice flour; 4 tbsp cornflour; 2 tsp sea salt; ¼ tsp ground turmeric; 150ml coconut milk; 150ml cold sparkling water; 2 small round shallots sliced; 100g red cabbage thinly sliced or shredded; 100g carrots julienned; 6 asparagus spears sliced into quarters lengthways; 100g cauliflower thinly sliced; 2 tbsp olive oil; 6-8 spring onions halved and sliced lengthways; kimchi to serve (optional); microgreens of your choice to serve (optional)

Uyen Luu

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Serves 4 - 5

Easy

Prep: 20 mins

Cook: 30 mins

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Make these crispy pancakes with any veg you like – just avoid vegetables with a high water content, like courgettes or mushrooms, as these will result in soggy pancakes

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Try our recipe for rice flour and coconut vegetable pancakes, then try our bánh xèo tôm Vietnamese pancakes, bun cha with sizzling meatballs, and Vietnamese chicken curry (cà ri gà bí). Now, try more Vietnamese recipes.

Recipes extracted from Quick & Easy Vietnamese by Uyen Luu (£25, Hardie Grant). Photographs by Uyen Luu.
Recipes are sent by the publisher and not retested by us.

Similar to Korean jeon pancakes or Japanese okonomiyaki but even crispier, these gorgeous pancakes are filled with the kinds of vegetables I always have in the refrigerator. You can use any veg you like but be mindful that vegetables with a higher water content, like mushrooms or courgettes, can make your pancake less crispy

Rice flour and coconut vegetable pancakes recipe

Ingredients

Nutrition

DIPPING SAUCE

1 tbsp Yondu vegetable umami sauce

premium fish sauce or light soy sauce
2 tsp cider vinegar
2 tsp maple syrup
1 tsp toasted sesame seeds

(optional)
1 tsp gochujang

(optional)

BATTER

150g rice flour
4 tbsp cornflour
2 tsp sea salt
¼ tsp ground turmeric
150ml coconut milk
150ml cold sparkling water

TOPPINGS

2 small round shallots

sliced
100g red cabbage

thinly sliced or shredded
100g carrots

julienned
6 asparagus spears

sliced into quarters lengthways
100g cauliflower

thinly sliced
2 tbsp olive oil
6-8 spring onions

halved and sliced lengthways
kimchi

to serve (optional)
microgreens of your choice

to serve (optional)

Nutrition: PER SERVING (5)

kcal279
fat10.1g
saturates5.1g
carbs41.2g
sugars6.6g
fibre3.5g
protein4.1g
salt2.6g

Method

step 1

First, make the dipping sauce by mixing together all the ingredients in a bowl. Put all the batter ingredients in a large bowl, whisk to combine, then add the shallots, cabbage, carrots, asparagus and cauliflower. Mix well to coat the vegetables in the batter. Heat the oil in a 20cm frying pan over a medium-high heat. Spread a generous layer of spring onions onto the pan, then use a large spoon to scoop in about a quarter of the batter mixture. Spread and flatten it out to fill the pan.
step 2

Fry for 3-5 mins or until golden on the underside, then flip and fry on the other side for 3 mins. Remove from the pan and repeat with the remaining mixture. To serve, lay the pancakes on a plate and use scissors to cut them into bite-sized squares. Serve with the dipping sauce, kimchi and microgreens, if you like.

Try more Vietnamese recipes.

A Bowl of Dumplings, Fresh Veg and Noodles with Chopsticks on a Wooden Surface

Authors

Uyen Luu Profile

Uyen Luu

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