Vietnamese Chicken Pancakes With Shrimps (Bhan Ga)

Total Time
30mins
Prep
15 mins
Cook
15 mins

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). (Recipe revised after review of JustJans)

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Ingredients

Nutrition

Directions

  1. Combine rice flour, turmeric, water, salt, pepper and coconut milk.
  2. Mix well into a batter.
  3. Add green onions.
  4. Heat your wide 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. Set aside.
  7. Reduce heat to medium.
  8. Place one quarter of the meat mix into the skillet and poor one quarter of batter on it.
  9. After 1-2 minutes add one quarter of bean sprouts and green beans.
  10. Cover and cook 5 more minutes until set.
  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. Repeat with the other portions.
  13. Use rice paper sheets to assemble, dip and enjoy.
Most Helpful

I can see that this worked for awalde by her photo, but it didn't work for us! The batter was really thick and although I put half in each time ( I think the recipe meant me to put it all in at once) it still resulted in a thick cakey pancake nothing like the lovely light, lacy ones we had in Vietnam recently. To make matters worse, the pancakes just fell to bits when I tried to remove them from the pan.Maybe it was my coconut milk or rice flour?