Crispy Turmeric Pork Pancakes (Printable Version)
Crispy turmeric pancakes layered with pork, shrimp, and herbs—served with lettuce and dipping sauce.
# What You'll Need:
→ Batter
01 -
130 grams rice flour
02 -
0.25 teaspoon turmeric powder
03 -
360 millilitres cold water
04 -
120 millilitres coconut milk (optional, for added richness)
05 -
2 green onions, thinly sliced
06 -
Pinch of salt
→ Filling
07 -
200 grams pork belly or shoulder, thinly sliced
08 -
150 grams small shrimp, peeled and deveined
09 -
1 small onion, thinly sliced
10 -
150 grams bean sprouts
11 -
Vegetable oil for frying
→ For Serving
12 -
Fresh mint, Thai basil, and coriander leaves
13 -
Lettuce leaves
14 -
Vietnamese dipping sauce (nước chấm)
# Steps To Follow:
01 -
In a large mixing bowl, combine rice flour, turmeric, and salt. Add cold water and coconut milk if using, whisking thoroughly until smooth. Stir in sliced green onions. Allow batter to rest for at least 20 to 30 minutes.
02 -
Heat a skillet with a small amount of oil over medium-high heat. Sear the pork slices until lightly browned. Add shrimp and sauté until pink and opaque. Remove from heat and set aside.
03 -
Heat a nonstick or cast-iron pan over medium-high. Add a tablespoon of oil. Pour in a thin layer of batter, tilting the pan to coat evenly. Arrange cooked pork, shrimp, and a few onion slices on one side. Top with a generous handful of bean sprouts. Cover with a lid for 1 minute to steam the sprouts. Uncover and continue to cook until edges are crisp and base turns golden, about 4–5 minutes. Fold pancake in half and transfer to a plate.
04 -
Serve pancakes hot with fresh herbs, lettuce leaves, and Vietnamese dipping sauce on the side.
# Notes and Tips:
01 -
Resting the batter allows the rice flour to fully hydrate, resulting in a crispier texture.
02 -
For extra crunch, ensure the batter is spread thinly across the pan.
03 -
Do not overcrowd the pan to maintain even browning and crisp edges.