Ingredients
- 1/2 cup rice flour.
- 2 tablespoons cornflour or arrowroot flour.
- 1 tablespoon chia seeds.
- 1/2 teaspoon ground turmeric.
- salt and pepper, to season.
- 2/3 cups coconut milk.
- 1/2 cup iced water.
- 2 teaspoons coconut oil, plus extra for brushing.
- 300 g pork mince.
- 2 spring onions, finely sliced.
- 1 clove garlic, crushed.
- 1 teaspoon finely grated ginger.
- 1 long red chilli, finely sliced.
- 1 tablespoon fish sauce.
- juice of 2 limes.
- 1/2 cup coriander leaves.
- 1/2 lime, cut into wedges, to serve.
- 2 cups baby spinach leaves, to serve.
- 1 small red onion, cut finely, to serve.
Directions
- 1. Combine flours, chia seeds, turmeric and salt and pepper. Stir in coconut milk and ice water. Cover and refrigerate.
2. Meanwhile, heat oil in a medium frying pan over medium-high heat. Add pork, onions, garlic, ginger and chilli. Cook for 5 minutes, breaking up with a wooden spoon, until browned. Add fish sauce and lime juice. Cook for further 2 minutes. Remove from heat.
3. Brush a clean medium fry pan with a little coconut oil. Place over medium-high heat. Stir batter well. Add half the batter to pan. Tilt pan, swirling batter to cover base and slightly up the side. Cook for 3-4 minutes or until base is golden. Flip the pancake. Cook until golden. Slide out onto a plate. Repeat with remaining pancake batter.
4. Place half the mince mixture on half the pancake. Top with coriander. Fold over to enclose. Repeat with remaining ingredients.
5. Serve one pancake for dinner and one for lunch the next day. Serve with lime wedges, baby spinach leaves and red onion.
Are you feeling like trying something a little different? This Vietnamese Pork Pancake provides you with the difference you have been looking for! Oh and its just so tasty.
Ingredients
- 1/2 cup rice flour.
- 2 tablespoons cornflour or arrowroot flour.
- 1 tablespoon chia seeds.
- 1/2 teaspoon ground turmeric.
- salt and pepper, to season.
- 2/3 cups coconut milk.
- 1/2 cup iced water.
- 2 teaspoons coconut oil, plus extra for brushing.
- 300 g pork mince.
- 2 spring onions, finely sliced.
- 1 clove garlic, crushed.
- 1 teaspoon finely grated ginger.
- 1 long red chilli, finely sliced.
- 1 tablespoon fish sauce.
- juice of 2 limes.
- 1/2 cup coriander leaves.
- 1/2 lime, cut into wedges, to serve.
- 2 cups baby spinach leaves, to serve.
- 1 small red onion, cut finely, to serve.
Directions
- 1. Combine flours, chia seeds, turmeric and salt and pepper. Stir in coconut milk and ice water. Cover and refrigerate.
2. Meanwhile, heat oil in a medium frying pan over medium-high heat. Add pork, onions, garlic, ginger and chilli. Cook for 5 minutes, breaking up with a wooden spoon, until browned. Add fish sauce and lime juice. Cook for further 2 minutes. Remove from heat.
3. Brush a clean medium fry pan with a little coconut oil. Place over medium-high heat. Stir batter well. Add half the batter to pan. Tilt pan, swirling batter to cover base and slightly up the side. Cook for 3-4 minutes or until base is golden. Flip the pancake. Cook until golden. Slide out onto a plate. Repeat with remaining pancake batter.
4. Place half the mince mixture on half the pancake. Top with coriander. Fold over to enclose. Repeat with remaining ingredients.
5. Serve one pancake for dinner and one for lunch the next day. Serve with lime wedges, baby spinach leaves and red onion.