Crispy Vietnamese pancake with lemongrass and ginger chicken

Crispy Vietnamese pancake with lemongrass and ginger chicken

Ingredients (16)

  • 1 packet Ready for You To (lemongrass and ginger) marinated chicken breast steaks
  • 300g rice flour
  • 125ml coconut milk
  • 500ml iced water
  • 1 tbsp turmeric
  • 1 tsp salt
  • 1/2 tsp white pepper (or to taste)
  • 4 cups bean sprouts
  • Asian herbs (such as coriander and mint), to serve
  • Nuoc cham

  • 4 tbsp fish sauce
  • 4 tbsp rice wine vinegar
  • 1 red chilli, chopped
  • 2 tbsp caster sugar
  • 125ml hot water
  • 1 garlic clove, crushed
  • 2 tbsp lime juice

Method

  • Step 1 Preheat the oven to 160C.
  • Step 2 Mix the rice flour, coconut milk, iced water, turmeric, salt and pepper into a batter with a whisk and let it sit for at least 20 minutes for the rice flour to expand.
  • Step 3 Melt the sugar in the hot water for the nuoc cham in a bowl, then add in the rest of the ingredients. Stir to combine and set aside.
  • Step 4 Cook the chicken breast steaks in a non-stick fry pan, wrap in foil and keep warm in the oven.
  • Step 5 Get a small non-stick fry pan on medium-high heat until it is smoking hot. Spoon a ladle full of the batter in the centre of the fry pan and swirl the mixture around with a little up the sides. The pancake should come away from the edges when they are done. Keep the pancakes warm in the oven while you continue to make others.
  • Step 6 Slice the chicken and serve with the beansprouts inside the crispy pancakes, along with the nuoc cham and a selection of Asian herbs.