Food Nation | Crispy Vietnamese Pancakes


Crispy Vietnamese Pancakes


Combine pancake ingredients and whisk until smooth. Add spring onions and stir to combine. Rest for at least 20 minutes.

Combine nuoc cham sauce (or vegan alternative) ingredients and set aside.

Heat large frying pan to a medium heat, add oil and add the Magic Mince and garlic, cooking until caramelised for about 8-10 minutes. Use a wooden spoon to regularly stir and break up until fully cooked, adding a little more oil if necessary. Add fish sauce and continue cooking until evaporated. Add spring onion and set aside.

Clean and dry frying pan and place at medium-high heat. Add a teaspoon of oil, then add 1/2 cup of the batter to pan. Tilt pan, swirling batter to cover base and slightly up the side. Cook for 4 minutes or until the base is golden and crispy.

Place a few spoonfuls of the Magic Mince mixture on half of the pancake. Top with carrots, sprouts, coriander and mint leaves. Drizzle with nuoc cham sauce and fold over to enclose. Transfer to a plate. Repeat with remaining ingredients.


  • 120g rice flour
  • 1 Tbsp corn flour
  • 400ml can of coconut milk
  • 3/4 tsp turmeric
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp water
  • 1 spring onion, finely sliced
  • Nuoc cham sauce
  • 2-3 Tbsp oil
  • Mushroom & Hemp Magic Mince
  • 1 clove garlic, crushed
  • 2 Tbsp fish sauce (to taste, optional)
  • 1 spring onion, finely chopped
  • Vegetable oil
  • 1 carrot, peeled and julienned
  • 1/2 cup fresh coriander, roughly chopped
  • 1/2 cup mint leaves
  • 1/2 cup bean sprouts
  • 1 chilli, thinly sliced