Vietnamese Pancakes with Warm Vegetable Toppings

This is one of those recipes that I will make on a regular basis. The original recipe was from Taste of the East. if you want to see the original recipe, and variations purchase this awesome vegan cookbook. I made some changes to suit my taste, and added some color variation. The basic recipe from the book is awesome. It’s really is all about variation, and what you like. The entire prep, and cooking only take a bit more than 30 minutes!


Ingredients – Pancake

  • 3/4 cup brown rice flower
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1 cup water
  • 1/4 cup green onions, thinly sliced
  • 1 tablespoon oil for coating the pan

Ingredients – Toppings

  • 1 teaspoon sesame oil
  • 1 onion, thinly sliced in quarter moons
  • 1 or 2 cloves of garlic, chopped fine
  • 1 teaspoon soy sauce, or salt
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 1/2 cups napa cabbage
  • 1 carrot, shredded
  • 1 yellow squash, julienned
  • 2 green onions, finely chopped
  • 1 small tomato, de-seeded and julienned
  • A few mung bean sprouts
Directions – Toppings
  • Add the flour, salt, turmeric, green onions and water to a large bowl. Mix together with a whisk until blended well.
  • Let the batter stand for 15 minutes to thicken a bit.
  • While the batter is setting up add the oil to a pan over medium heat.
  • When the pan is hot add the onion and cook until it’s just starting to get soft.
  • Add the garlic and cook for another minute.
  • Toss in the mushrooms, carrot and squash and saute for 3 to 5 minutes.
  • Add the napa cabbage and soy sauce, or salt, and cook for another minute.
  • Add the mung beans and take off the heat and set aside.
Directions – Pancakes
  • Add the oil and heat a skillet or griddle on medium heat until it is hot.
  • Just before adding the batter brush the oil so it is even.
  • Stir the batter and either make 4 small or 2 large pancakes.
  • Cook until the pancake until the edges just start to turn brown and flip over, which takes about 5 minutes.
  • Cook for another 3 to 5 minutes until the edges turn a bit brown.
Directions – Assembly
  • Place the cooked pancake on a dish.
  • Add a nice pile of the toppings.
  • Garnish with the tomato and the remaining spring onions.
Variations
  • The combinations are endless. Add any herb, or spice you like to the pancake batter instead of the turmeric, and spring onion.
  • The toppings are totally up to you. This recipe was just one variation. Add any veggie or protein you like. It will come out perfect. Enjoy!

This entry was posted on Tuesday, August 31st, 2010 at 7:29 am. It is filed under Featured, Main Dishes, Vegan Recipes. You can follow any responses to this entry through the RSS 2.0 feed.

Leave a Reply