Vietnamese Chicken Pancakes With Shrimps (Bhan Ga)

awalde's Note:

This is a basic dish that needs some preparation of the ingredients, but it is quickly prepared. In Vietnam this is served with a choice of greens, rice paper sheets, fresh mint and don't forget the dipping sauce (nuoc cham). Note: I served this with the ingredients I had on hand. Suggestions for the nuoc cham: Vietnamese Dipping Sauce--Vegan Nuoc Cham Alternative and Nuoc Cham (Vietnamese Dipping Sauce).

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 cup rice flour
• 1/2 teaspoon turmeric powder
• 1 cup water
• 1/2 teaspoon salt (or to taste)
• pepper
• 1/2 cup coconut milk
• 1 tablespoon green onion, finely chopped
• 2 tablespoons oil
• 5 ounces chicken breasts, thinly sliced
• 5 ounces shrimp, peeled and cleaned
• 1 medium onion, peeled and finely sliced
• 3 garlic cloves, crushed
• 1 cup bean sprouts
• 1 cup split green beans, soaked and steamed until soft

Optional garnish

• some lettuce leaf (or other salad)
• 1 cup cucumber, slices
• 1 spring fresh mint leaves
• 10 sheets vietnamese rice paper, sprinkled with water to soften
• 1/2 cup pickled carrots or 1/2 cup fresh carrot, sliced

Dipping

• 2 tablespoons nuoc cham sauce

Directions:

1. Combine rice flour, turmeric, water, salt, pepper and coconut milk.
2. Mix well into a batter.
3. Add greeen onions.
4. Heat your skillet (non sticky pan) until very hot and add the oil.
5. Now add chicken, shrimps, onion and garlic.
6. Sauté for 3 minutes until meat is just done.
7. Reduce heat to medium.
8. Poor batter on it.
9. After 1-2 minutes add bean sprouts and green beens.
10. Cover and cook 5 more minutes.
11. Fold pancake and cook about 5 minutes until crisp. Don't burn it.
12. Transfer to plate and serve with garnish and dipping sauce.
13. Use rice paper sheets to asseble, dipe and enjoy.