Vietnamese Pancakes Recipe

Vietnamese Pancakes are so delicious. I will say that again, Vietnamese Pancakes are SO delicious! The only thing that probably comes close would be Japanese Pancakes, lol. It’s just full of flavor… and the combination of the pancakes + leaves / herbs + the chilli sauce = a delightful texture in your mouth, a burst full of flavor and you just want to keep eating more!

Here is a recipe for Vietnamese Pancakes: Recipe from


  • 20 medium shrimp, shelled
  • 5 ounces pork loin, cut into slices
  • 1/2 cup bean sprouts
  • 1 teaspoon fish sauce (nam pla or other sauce, available at Asian markets)
  • Pinch of MSG
  • Vegetable oil for frying
  • 4 teaspoons (1 ounce) mustard green leaves or lettuce leaves
  • 2 tablespoons fresh herbs (mint, basil and/or shiso leaves)


  • 2/3 cup rice flour
  • 3 green onions, finely chopped
  • 1/2 teaspoon saffron powder
  • 6 ounces coconut milk
  • 7 ounces water

Chile Sauce

  • 1/3 cup fish sauce
  • 1/2 cup lime juice
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 2 dried red chiles, seeded and finely chopped
  • 2 cloves garlic, crushed
  • Pinch of MSG


  1. Marinate the prawns and pork loin with the fish sauce and umami seasoning for 30 minutes.
  2. Mix the rice flour, green onions, saffron powder, coconut water and milk. Heat some vegetable oil in a pan, add 1/4 of the mixture and fry a large, thin pancake. Put 1/4 of the prawn and pork mixture on the pancake.
  3. Reduce the heat to medium and fry until the edge curls slightly. Add 1/4 of the bean sprouts, and fry until the underside of pancake is golden and crispy. Fold the pancake in half, remove and put on a plate. Make 4 large pancakes.
  4. Mix all the sauce ingredients well. To eat, roll the pancake up together with the herbs in a mustard green leaf or lettuce leaf and dip in the sauce.

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