Vietnamese groentepannenkoek

Vietnamese vegetable pancake

These crunchy pancakes full of vegetables will bring a smile to your face. The dipping sauce makes it complete!

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  • 4 onions, finely chopped
  • 200g fresh shiitake mushrooms, cut into strips
  • 100g bean sprouts, washed
  • oil
  • 100g rice flour
  • 1 tsp turmeric
  • 1 tsp sugar
  • 8 spring onions, cut diagonally into rings
  • 100 ml Amaizin coconut milk
  • 2 beaten eggs
  • 1 tbsp fish sauce
  • fresh mint
Dipping sauce
  • 1 clove of garlic, pressed
  • ½ chilli, finely chopped
  • 1 tsp sugar
  • 1 tbsp lime juice
  • 2 tbsp fish sauce

Getting started

  • Sieve the rice flour into a bowl and mix with the turmeric, sugar and spring onions. Put the coconut milk, eggs and fish sauce in a bowl, stir together and gradually stir in the flour. Put in a cool place.
  • Make the dipping sauce by mixing all the ingredients. Taste whether something is missing.
  • Heat a tablespoon of oil in the wok, cover the bottom and heat. Stir-fry the onions until they are soft and keep them separate.
  • Stir the batter again and add some coconut milk if it is very thick.
  • Pour a quarter of the batter into the wok and turn the wok around until a thin pancake forms. Turn down the heat and put a quarter of the onions, shiitake and bean sprouts in the middle of the pancake. Put some fresh mint on it. Put a lid on the wok and let it cook for 5 minutes.
  • Fold the pancake in half and let it slide onto a heated plate. Keep warm while the other pancakes are cooking. Serve the pancake with the dipping sauce.

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