Crispy Vietnamese Beef Mince Pancake Recipe

Recipe By Slurrp

Crispy Vietnamese Beef Mince Pancake is a popular street food in Vietnam. It is made with a thin and crispy pancake filled with flavorful beef mince, fresh herbs, and vegetables. The pancake is cooked until golden brown and served with a tangy dipping sauce. This dish is perfect for a quick and delicious meal, and it can be enjoyed as a snack or a main course.

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1hr total
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Crispy Vietnamese Beef Mince Pancake
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Ingredients for Crispy Vietnamese Beef Mince Pancake Recipe

  • 62.50 gram Ground Beef
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 Shallots, Finely Chopped
  • 1/2 tablespoon Fish Sauce
  • 1/4 tablespoon Soy Sauce
  • 1/4 teaspoon Sugar
  • 0.13 teaspoon Black Pepper
  • 37.50 gram Rice Flour
  • 50 milliliter Water
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Salt
  • 1/2 tablespoon Vegetable Oil
  • as per your need Fresh Herbs, For Serving
  • as per your need Sliced Vegetables, For Serving
  • as needed Dipping Sauce, For Serving

Directions: Crispy Vietnamese Beef Mince Pancake Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together ground beef, garlic, shallots, fish sauce, soy sauce, sugar, and black pepper.
  • STEP 2.Heat oil in a non-stick pan over medium heat. Add the beef mixture and cook until browned and cooked through.
  • STEP 3.In a separate bowl, whisk together rice flour, water, turmeric powder, and salt to make the pancake batter.
  • STEP 4.Heat a non-stick pan over medium heat and add a ladleful of the pancake batter. Swirl the pan to spread the batter evenly.
  • STEP 5.Cook the pancake until the edges are crispy and golden brown. Flip the pancake and cook the other side until crispy.
  • STEP 6.Remove the pancake from the pan and place it on a serving plate. Top with the cooked beef mince, fresh herbs, and vegetables.
  • STEP 7.Serve the crispy Vietnamese beef mince pancake with a side of dipping sauce.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to cook the beef mince until it is browned and cooked through for maximum flavor.
  • You can add additional vegetables like bean sprouts or shredded carrots to the pancake for extra crunch and freshness.
  • The pancake batter should be thin and spreadable. Adjust the amount of water accordingly.
  • Serve the pancake immediately after cooking to maintain its crispiness.

Storage and Serving

  • Leftover pancake can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the pancake in a non-stick pan over medium heat until crispy.
  • Serve the reheated pancake with fresh herbs and dipping sauce.
Nutrition
value
572
calories per serving
31 g Fat38 g Protein35 g Carbs6 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    38g
  • Carbs
    35g
  • Fiber
    6g

MacroNutrients

  • Carbs
    35g
  • Protein
    38g
  • Fiber
    6g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    66mg
  • Iron
    6mg
  • Vitamin A
    665mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    36mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    111mg
  • Manganese
    2mg
  • Phosphorus
    461mg
  • Selenium
    18mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp