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Crispy Vietnamese pancake with lemongrass and ginger chicken
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Crispy Vietnamese pancake with flavorful lemongrass ginger chicken - a light and delicious dinner choice!
Ingredients:
  • 1 packet Ready for You To (lemongrass and ginger) marinated chicken breast steaks
  • 300g rice flour
  • 125ml coconut milk
  • 500ml iced water
  • 20.00 ml turmeric
  • 2.40 gm salt
  • 1/2 tsp white pepper (or to taste)
  • 1000.00 ml bean sprouts
  • Asian herbs (such as coriander and mint), to serve
  • 97.60 gm fish sauce
  • 80.00 ml rice wine vinegar
  • 1 red chilli, chopped
  • 40.00 gm caster sugar
  • 125ml hot water
  • 1 garlic clove, crushed
  • 42.00 gm lime juice
Instructions:
  • Preheat your oven to 160C to ensure the perfect cooking temperature.
  • Combine the rice flour, coconut milk, iced water, turmeric, salt and pepper in a bowl, whisk until smooth, and allow the batter to rest for a minimum of 20 minutes to allow the rice flour to expand.
  • In a bowl, dissolve the sugar in hot water for the nuoc cham. Mix in the remaining ingredients until well combined. Let it sit.
  • Sear the chicken breast steaks in a non-stick pan, then cover with foil and place in a warm oven.
  • Preheat a small non-stick fry pan over medium-high heat until smoking hot. Pour a ladle of batter in the center of the pan and swirl to cover the bottom and slightly up the sides. Pancakes are ready when they easily release from the edges. Keep pancakes warm in the oven as you make more.
  • Layer the sliced chicken and beansprouts inside the crispy pancakes, and serve with nuoc cham and a variety of Asian herbs on the side.

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