© Madeleine Hill
Active Time
N/A
Total Time
1 HR
Yield
Serves : 4

Don’t be put off by the loosey-goosey nature of this crispy, egg-filled pancake. It’s Viet–inspired street food at its simplest and best says Andrew Zimmern. Slideshow: Vietnamese Recipes

How to Make It

Step 1    Make the Nuoc Cham

In a small bowl, whisk all of the ingredients until the sugar dissolves.

Step 2    Make the Pancakes

In a medium bowl, whisk the rice flour with the turmeric and salt. Whisk in the water until smooth, then stir in 1/4 cup of the scallions.

Step 3    Make the Pancakes

Pour half the pancake batter into the skillet in an even layer and cook until browned on the bottom, about 4 minutes. Using a spatula, flip the pancake, then pour half the beaten egg evenly on top. Scatter 1/2 cup of the mung beans and 2 tablespoons each of the cilantro and scallions over the pancake and fold half the pancake over itself to form a half moon. Cook over moderately high heat, flipping once, until crisp on the outside and just cooked through, about 4 minutes longer. Transfer to a plate.

Step 4    Make the Pancakes

Cut the pancakes into wedges and serve with lettuce cups, mint leaves and the nuoc cham.

Make Ahead

The nuoc cham can be refrigerated for up to 3 days.

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