Description
Quick and easy crispy Vietnamese mini savory pancakes topped with meat floss. Unlike my other version that uses fresh shrimp, this one uses a Vietnamese dried shredded protein (cha bong). You can use pork, shrimp, or even fish floss. Buy it at an Asian market or make it ahead at home. Floss recipe also included.
Ingredients
Units
Scale
- 1 cup (123g) regular rice flour (not glutinous)
- 1 tablespoon corn starch (9g)
- 1 cup (236g) water (can sub with Coco Rico coconut soda or club soda)
- 200 ml (200g) coconut milk (about 3/4 cup + 2 tablespoons)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chicken bouillon powder (optional or 1/2 teaspoon salt total)
- 1/4 teaspoon salt
- 2 green onions (can sub with garlic chives, thinly sliced, about 2 tablespoons)
- 1/2 cup (42g) salted Vietnamese meat floss (cha bong)
- Neutral oil for frying (about 1/3 cup total)
- Lettuce and fresh Vietnamese herbs
- Vietnamese dipping sauce (Nuoc Cham)
Instructions
- Make the batter: In a medium bowl, combine rice flour, cornstarch, turmeric, chicken bouillon powder (if using), salt, water, coconut milk and green onions. Let the batter rest for at least 10 minutes.
- Pour the batter: Place your pan over medium-low heat and add a generous amount of oil to each well. You want each mold well coated, including the sides. Once the oil is hot, give the batter a quick stir (the flour tends to settle), then pour it into each well. You can fill it to the top for a fluffier texture or halfway for a crispier result. It should sizzle right away. Tilt the pan if needed to coat the sides.
- Cover and cook: Cover the pan and cook over medium-low heat for about 8 minutes for a fluffier version. The crispier version (with less batter) will take less time.
- Crisp the edges and add toppings: Remove the lid and drizzle a little more oil around the edges of each pancake either using a spoon or a squeeze bottle. Top with meat floss, increase the heat slightly to medium, and continue cooking for another 3 minutes, uncovered, until the bottoms are golden brown and the edges pull away from the sides of the pan.
- Serve and enjoy: Use a spoon to gently lift them out. Serve immediately with a large platter of lettuce, Vietnamese herbs, and plenty of dipping sauce. To eat, start with a large piece of lettuce or a mustard green leaf. Add a banh khot, then top with your choice of herbs and some pickled daikon and carrot (optional). Roll everything up tightly into a log, then dip the dipping sauce.
Notes
This recipe makes 14 fluffy pancakes. If you prefer a crispier version that uses less batter, it can yield up to 28.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Asian, Vietnamese