(Vietnamese Pancake)



700g chicken mince

Large piece pork belly

12 prawns

3 cloves garlic

4 onions, sliced


2 batches pancake mix

2 cans coconut cream

1 bunch spring onion

2tsp turmeric

2 bags bean sprouts

500ml canola oil

900g peanuts, roasted

1 bag Vietnamese mint


490g warm water

135g caster sugar

2 cloves garlic, chopped

1 chilli


1. Make the batter by mixing the pancake flour with coconut cream. Mix well to combine and then pour through a sieve to remove any lumps. Add chopped spring onion and set aside.

2. Heat a medium pan and drizzle with oil. Add the mince, garlic and prawns and cook until browned evenly.

3. Shred the coconut, set aside.

4. Pan roast peanuts and set aside.

5. Fry onions and sliced pork, add pancake batter, then minced chicken, coconut, bean sprouts. Then fold in half to make a lid.

6. Plate with seasonal herbs.

Teal & Sophie's entree, Banh Xeo