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Vietnamese turkey pancakes
Vietnamese turkey pancakes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Transform holiday leftovers into a vibrant dish using gluten-free pancakes as a base for a refreshing mix of herbs, salad, and flavorful noc cham dressing.
Ingredients:
  • 60ml (1/4 cup) fish sauce
  • 60ml (1/4 cup) lime juice
  • 40.00 gm water
  • 19.20 gm coconut sugar
  • 1 long fresh red chilli, finely chopped
  • 1 tsp finely grated lime rind
  • 1 small garlic clove, crushed
  • 280g (2 cups) leftover shredded cooked turkey or chicken
  • 2 green shallots, thinly sliced diagonally
  • 1 baby butter lettuce
  • 250.00 ml fresh herbs (fresh coriander and mint leaves)
  • 120g bean sprouts
  • 1 large carrot, peeled, cut into matchsticks
  • 175g (1 cup) white rice flour
  • 20.00 gm gluten-free cornflour
  • 1 1/2 tsp turmeric
  • 0.60 gm cooking salt
  • 400ml can coconut milk
  • 310ml (1 1/4 cups) iced water
Instructions:
  • In a large bowl, mix together the dry ingredients. Create a well in the center and pour in the coconut milk and 1 cup of water. Whisk until the batter is smooth. Cover the bowl and refrigerate for 1 hour to let the batter rest.
  • In a small bowl, mix together fish sauce, lime juice, water, sugar, chili, lime zest, and garlic.
  • Combine the turkey, shallots, and 2 tablespoons of fish sauce mixture in a bowl.
  • 1. Preheat a 22cm non-stick frying pan over medium-high heat and brush with coconut oil. 2. Stir in the remaining water into the batter. 3. Pour 1⁄2 cup of batter into the pan, tilting to cover the base. 4. Cook for 4-5 minutes until the underside is golden. 5. Transfer the pancake to a plate and cover with a tea towel. 6. Repeat to make a total of 8 pancakes.
  • Layer the pancakes with fresh lettuce, savory turkey mixture, fragrant herbs, crunchy sprouts, and grated carrot. Finish with a generous drizzle of the delicious dressing.

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