If you have the chance to visit the Mekong Delta, then you definitely cannot miss the crispy, golden, and fragrant pancakes. Today, let TasteVN guide you on how to make Mekong Delta pancakes from ready-made flour that is both delicious and easy to make. Let’s get cooking this dish right away!
1. Mekong Delta Pancakes from Ready-Made Flour
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Mekong Delta Pancakes from Ready-Made Flour Serves 5 people
Coconut milk 320 ml (2 cans) Turmeric powder 1 teaspoon Mung beans 100 gr Chopped green onions 2 tablespoons Pork fat 300 gr Onion 2 bulbs Cassava 2 bulbs Mung bean sprouts 200 gr Shrimp 300 gr Pork belly 200 gr Minced meat 200 gr Peeled mung beans 100 gr Lemon 1 fruit Garlic 4 cloves (minced) Chili pepper 2 fruits (minced) White cabbage 1 bulb Carrot 1 bulb Fish sauce 2 tablespoons Seasoning powder 1 teaspoon Sugar 1 tablespoon
How to make Western-style pancakes from ready-made flour
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Render pig fat
Wash the pig fat, dice it, and let it dry thoroughly.
Place the pan on the stove, turn on a low heat, and add the pig fat to render the fat.
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Prepare the ingredients
Wash the pork belly, slice it thinly across the grain.
Peel the onion and cut it into thick strips; for the cassava, peel it, wash it, and cut it into thick strips, and for the carrot and radish, peel and cut them into thin strips!
Mix the radish and carrot strips with 2 tablespoons of sugar and 5ml of lemon juice, and set aside.
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Mix the pancake batter
Add to a large bowl the ingredients including: 320ml coconut milk, 400ml filtered water, 1 teaspoon turmeric powder, 1 tablespoon seasoning, 1 pack of pre-mixed pancake flour, and 2 tablespoons finely chopped green onions. Mix until the flour dissolves and the ingredients are well combined.
To allow the batter to rise completely, let the bowl sit for 30 minutes.
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Boil mung beans and stir-fry meat
Rinse the whole mung beans, soak for about 1 hour until soft, then steam for about 30 minutes.
For split mung beans, rinse them clean, put them in a pot with 500ml water and boil for about 20 minutes until the water evaporates, then turn off the heat.
Add minced meat to the pan with 1 teaspoon of seasoning, place the pan on the stove and stir-fry until the meat is slightly browned, then turn off the heat.
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Pouring Southern pancakes
Place a non-stick pan on the stove, turn on high heat to get the pan really hot, use a brush to spread pork fat evenly across the bottom of the pan.
To test the pan’s heat, first pour one plain pancake, scoop 1 ladle of batter and pour it around the edge of the pan, shake the pan so that the batter flows into the center, if the batter does not cover the entire bottom of the pan, scoop a little more batter to fill the empty spots. Next, cover the pan for about 2 minutes for the batter to cook. After 2 minutes, open the lid, fold the pancake over, flip it back and forth to fry until it is crispy, then remove it to a plate.
Now you officially pour pancakes with filling. Using the same pan that you just tested, add three pieces of pork belly, two shrimp, fry until the pork and shrimp are slightly golden, then sprinkle 2 teaspoons of steamed mung beans evenly into the pan, next scoop 1 ladle of batter and pour it around the edge of the pan, shake the pan for the batter to spread evenly, scoop more batter to fill the empty spots.
Continue adding a little onion, cassava, minced meat, bean sprouts, and peeled mung beans on one side of the pancake, cover the lid for about 3 minutes, reduce the heat to medium for the batter and filling to cook.
After 3 minutes, open the lid, brush a little pork fat around the pancake, fold the pancake in half and fry it over high heat for about 30 seconds on each side.
Then take the pancake out onto a plate lined with banana leaves, and continue pouring pancakes until all ingredients are used up.
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Making dipping sauce
Put 75g of granulated sugar, 60ml of fish sauce, 200ml of lukewarm water, 4 minced garlic cloves, 2 minced chili peppers, and the juice of 1/2 small lemon into a bowl, and stir well.
Next, add the carrots and radishes soaked in lemon sugar from step 2, mix well to complete.
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Final product
Southern Vietnamese pancakes are crispy, fragrant, filled with shrimp and pork, with the buttery flavor of mung beans and the crunchiness of bean sprouts. Wrap the pancakes with lettuce, mustard greens, herbs, and dip in sweet and sour sauce for a satisfying meal without being overwhelming.
2. Southern Vietnamese Pancakes
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Preparation
15 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Southern Vietnamese Pancakes Serves 4 people
Pre-mixed pancake flour 400 gr Crispy frying flour 150 gr Coconut milk 300 ml Pork 250 gr Shrimp 300 gr Bean sprouts 200 gr Carrot 1 piece Shallots 3 pieces Garlic 1 bulb Chili 4 pieces Lemon 1 piece Green onions 100 gr Beer 300 ml (1 can) Rice paper for serving A little Vegetables for serving A little (depending on family preferences) Turmeric powder 1 teaspoon Cooking oil A little Oyster sauce 2 tablespoons Fish sauce 6 tablespoons Common spices A little (salt/ sugar/ ground pepper)
Ingredients Images
How to make Southern Vietnamese Pancakes
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Mix the pancake flour
Place 400gr of pancake flour in a bowl along with 1 teaspoon of turmeric powder, 150gr of crispy frying flour, and 1 egg. Next, add 1/2 can of beer, 300ml of coconut milk, and 600ml of water, mixing well until the flour mixture is fully dissolved, then let it rest for 1 hour.
Cut off the roots of the green onions, wash them clean, then chop them and add them to the pancake flour mixture. Finally, add the remaining 1/2 can of beer and stir well.
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Sauté shrimp and pork
Soak the pork in diluted salted water for about 5 minutes, then rinse thoroughly, drain, and cut into bite-sized pieces. Remove the heads from the shrimp, then rinse well and use a knife to chop them into small pieces.
Put the chopped shrimp and pork into a bowl and marinate with minced garlic, 1 teaspoon of ground pepper, 2 tablespoons of fish sauce, and 2 tablespoons of oyster sauce, then mix well and marinate for about 15 minutes to absorb the flavors.
Next, heat a pan on the stove, add 2 tablespoons of cooking oil, and when the oil is hot, add the chopped onion and sauté until fragrant. Then, add the pork and stir-fry for about 5 minutes until it is firm, then add the shrimp and stir-fry for another 2 – 3 minutes to finish.
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Pancake pouring
Place a pan on the stove, add 1 tablespoon of oil and wait for the pan to get really hot, then pour the pancake mixture in and spread it very thinly.
Next, add bean sprouts, stir-fried pork, and shrimp filling in the middle of the pancake. Cover for about 30 seconds for the pancake to cook, then open the lid. Wait until the bottom of the pancake is golden and the edges start to peel away from the pan, then use ladle to flip the pancake over and take it out onto a plate.
Continue doing the same until you finish all the batter and filling prepared.
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Make dipping sauce
Peel the carrot, wash it clean, then grate the carrot into small strands, then add a little salt to the carrot and mix well. Peel the garlic, crush it, and chop the chili.
Next, add 1/2 cup of filtered water into a bowl along with 4 tablespoons of fish sauce, 2 tablespoons of sugar, the juice of 1 lime, and stir well. Finally, add the grated carrot and minced garlic and chili to complete.
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Finished Product
Arrange the pancakes and fresh herbs on a plate. You can enjoy them with rice paper or eat them alone, both are delicious.
The pancakes are golden yellow, with a crispy exterior while the inside remains fragrant and soft. The filling of pork and shrimp is marinated with very rich spices. Delicious and simple, don’t forget to try making it in the kitchen!
Tips to Keep Pancakes Crunchy for Longer
- The amount of water mixed into the flour needs to be precise; if too much water is added, the finished pancakes will be soft and not crispy.
- The longer you fry the pancakes, the crunchier they will be; however, you need to flip them continuously to prevent burning.
- After frying the pancakes, place them on oil-absorbing paper or a rack to cool, leaving them open, not covered, to avoid steaming and becoming limp quickly.
How to Buy Good Quality Pork
- To make the pancakes more flavorful and crispy, you should prioritize choosing pork belly!
- To select fresh and good quality pork, first prioritize pieces where the fat and lean meat are connected and not separated.
- Choose pieces where the lean meat is pink-red, the fat is opaque white, and the surface of the meat is dry, feeling non-sticky when touched.
- Avoid buying pieces that are pale in color, have dark bruises, or an unusual smell as these are stale and spoiled pork.
How to buy fresh and delicious shrimp
- To choose fresh and delicious shrimp, first, you should prioritize buying shrimp with a hard and transparent shell, through which you can see the shrimp meat inside.
- Next, you should choose shrimp with a head and body that are tightly attached, not separated.
- Avoid buying shrimp that have a soft, mushy body, a detached head and body, or shrimp with an unusual odor as these shrimp have been stored for a long time and are no longer fresh.
Where to buy coconut milk?
- You can easily find canned coconut milk at supermarkets, convenience stores, and at TasteVN stores nationwide.
- The price of canned coconut milk in December 2021 updated by TasteVN is 26,000 VND – 38,000 VND/ 400ml.
- Or you can also easily make coconut milk following the instructions from TasteVN!
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Crispy pancakes have a crunchier outer layer, while the inside is soft, fatty, and extremely flavorful. We hope that with the how to make Western pancakes that TasteVN has shared, you will be able to successfully prepare this dish to treat your family!
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