Crispy Vietnamese Pancake with Lemongrass and Ginger Chicken
Preparation time: 10 minutes plus resting
Cooking time: 15 minutes
- 1 x 300g Lilydale Breast Steaks
- 300g rice flour
- 125ml coconut milk
- 500ml iced water
- 1 Tblsp turmeric
- 1 tsp salt
- 1/2 tsp white pepper (or to taste)
- 4 cups bean sprouts
- Asian herbs such as coriander and mint to serve
Nuoc cham dipping sauce
- 4 Tblsp fish sauce
- 4 Tblsp rice wine vinegar
- 1 red chilli, chopped
- 2 Tblsp caster sugar
- 125ml hot water
- 1 garlic clove, crushed
- 2 Tblsp lime juice
- Preheat the oven to 160C.
- Whisk the rice flour, coconut milk, iced water, turmeric, salt and pepper into a batter and let it rest for at least 20 minutes for the rice flour to expand.
- To prepare nuoc cham dipping sauce, melt sugar in the hot water and add in the rest of the ingredients. Stir to combine and set aside.
- Cook the Lilydale Breast Steaks as per instructions on pack. Set aside and keep warm.
- Get a small non-stick fry pan on medium-high heat until it is smoking hot. Spoon a ladle full of the batter in the centre of the fry pan and swirl the mixture around with a little up the sides. The pancake should come away from the edges when done. Keep the pancakes warm in the oven while you continue to make others.
- Slice the chicken and serve with the beansprouts inside the crispy pancakes, along with the nuoc cham and a selection of Asian herbs.