Lunch · Vietnamese · 25 min
Banh Khoai Hue (Central Vietnamese Shrimp and Pork Pancake)
- Calories
- 562
- Protein
- 33g
- Carbs
- 60g
- Fat
- 22g
Ingredients
- 110 g chicken breast
- 60 g white rice flour
- 17 g canned coconut milk
- 0.5 tsp ground turmeric
- 60 ml water
- 0.2 tbsp vegetable oil
- 100 g bean sprouts
- 0.25 tsp salt
- 15 g fresh mint
- 15.3 g peanut-sesame dipping sauce
Method
- 011. Whisk rice flour, ground turmeric, coconut milk, water, and salt together until smooth. Rest batter for 20 minutes.
- 022. Heat vegetable oil in a non-stick skillet over medium-high heat. Sauté thin chicken breast slices until browned and fully cooked through to an internal temperature of 165°F (74°C), about 4-5 minutes.
- 033. Ladle a thin layer of turmeric batter into the skillet, swirling quickly to coat the bottom.
- 044. Layer fresh bean sprouts over one half of the pancake. Cover skillet for 2 minutes until edges are crisp and golden-brown.
- 055. Fold pancake over the filling and cook for 1 additional minute until center is set and bottom is crunchy.
- 066. Plate pancake alongside mixed fresh herbs (mint, cilantro, Thai basil) and serve with peanut-sesame dipping sauce on the side.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
