Rating: 1 stars
3635 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3632

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 

Andrew Zimmern
October 2014


Credit: © Madeleine Hill

Recipe Summary

1 hr


Nuoc Cham


Make the Nuoc Cham
  • In a small bowl, whisk all of the ingredients until the sugar dissolves.

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.

  • 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.

  • 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.