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Vietnamese Pancakes

Yumminess: 5/5 – Totes impressed with these Vietnamese Pancakes. The flavour combo is excellent and the pancakes make it more filling. I’ll definitely be making this one again. Josh also gave it a 5, despite it’s ‘out of the usual-ness’. Also, it has a kick so if you aren’t a chilli lover, just use half a chilli.

Health: 4.5/5 – you can’t really fault it. Some flour/processed carbs in the vietnamese pancakes and perhaps not a HUGE amount of veggies but that’s been pretty picky.

Ease: 4/5 – It took about 30 minutes I think, bit of waiting around while your waiting for the Vietnamese Pancakes to cook. If there is two of you I’d be tag teaming and it would be on the table much quicker. Josh gets home from footy quite late so I very rarely get that option.

Cost: 5/5 – At $5 per serve for an unusual dish that would be sure to impress a guest – you’d have to be stoked.

Let us know if you try this Vietnamese Pancakes recipe by commenting below



Vietnamese Pancakes
Prep time
Cook time
Total time
Cuisine: Vietnamese
Serves: 4-6

In stock:
  • ½ teaspoon ground turmeric
  • 2 garlic cloves, crushed
  • ½ cup GF flour, sieved
  • 1 tablespoon cornflour
  • 2 tablespoons fish sauce
  • lime juice to taste or a fresh lime
  • salt and pepper
  • olive oil to cook

Bought fresh:
  • 4 eggs, lightly whisked ($1.60)
  • 1 cup frozen baby peas ($1)
  • 200g baby spinach ($3.50)
  • 3 spring onions, trimmed and finely chopped ($2)
  • thumb of ginger, finely chopped (50c)
  • 1 chilli, chopped ($1)
  • 200g mushrooms, sliced ($3)
  • 500g pork mince ($5.40)
  • 270ml coconut milk ($1.90)

Total: $20 ($5 per serve)
  1. Ingredients out, electric cooker or large fry pan on heat, large mixing bowl and a small fry pan ready
  2. Fry spring onion, garlic, ginger and chilli in electric cooker until aromatic
  3. Add and brown pork and make sure all the big chunks are out of it (using a wooden spoon)
  4. Once pork is browned, add mushrooms, frozen peas and spinach (use lid to wilt spinach)
  5. Meanwhile make pancake mix in large mixing bowl: add together the eggs, turmeric, flour (sieved), and coconut milk to make batter, mix well.
  6. Cook Vietnamese Pancakes: Pour batter onto smaller hot fry pan (with oil or butter) and cook each pancake for 4 minutes, then flip and let the other side seal for 2 minutes making sure its fluffy in the middle. Make as thick or thin as you like. I made both varieties but thought the thinner one was better with the pork.
  7. Pork should be cooked and spinach wilted by now and on a low simmer. Add fish sauce, lime juice and salt and pepper to taste. Depending on how much moisture there is in the pork mince, add corn flour to reduce the liquid.
  8. Serve pork veggie combo on top of a Vietnamese pancake.

Nutrition based on 6 serves

vietnamese pancakes

Nutrition based on 4 serves

vietnamese pancakes