Crispy , golden turmeric and coconut pancakes stuffed with a savory roast chicken filling .
This is my version of Vietnamese Bano .
So I'm gonna jump at any chance to have pancakes for dinner .
Why not ?
Uh , these ones are really beautifully crispy and savory and they're so fresh when you've got that beautiful no charm dressing and all the herbs and everything .
Ah , it's just so good .
Ah , anyway , let's get on to the pancake batter itself .
Now , this is really cool guys because it happens to be also gluten free and dairy free and egg free .
So , if you've got anyone that needs those sorts of things , then this is the recipe for you .
So , rice flour is what we're using and now some coconut milk , some water .
And then for that sunshine , golden yellow color .
I want a good dash of turmeric and a pinch of salt .
Just give that a whisk .
You should be thinking to yourself .
Wow , this looks too thin .
That's when you know you've got it right .
Uh , because that really , really thin batter is gonna get super crispy in the pan .
That's exactly what we want .
Now , as with any crate batter I always find uh a little resting time of about 10 to 15 minutes tends to help with the texture of the pancake in the pan .
So while we're waiting for that , we're gonna make our Vietnamese Noch dressing .
Very simple .
I just want some fish sauce , some white vinegar , some sugar , some only chopped red chili and some garlic .
Just give that a whisk and one final element we want here is some lime juice , just squeeze and push down on that just to release all those juices inside .
This dressing is truly one of the most magical dressings .
I think that there is in Southeast Asia .
I just love the combination of the tangy and the sour and the sweet and the salty .
It's everything I do always find though that sometimes I need to adjust according to how sour the lime is or your fish sauce could be saltier than mine .
So always give it a taste .
What you really want .
Here is a very nice balance of all those different flavors and then a little hint of that garlic and chili at the end .
Now , for the bits and pieces that go inside of your pancake , there are endless possibilities here .
So some of my favorites are prawns , fresh prawn , cooked prawns , a pork , a combination of pork and prawns .
I'm just doing a chicken version today .
I love this because I can just like pick up a rotisserie chicken or a barbecue chicken from my supermarket on the way home and get this done , which is good .
All leftovers , good for leftovers .
So , I've got chicken , I've got carrots , some shredded carrots , some bean shoots here and some coriander .
Obviously , if you're one of those coriander adverse people , you can leave that one out .
Don't shout about the coriander below .
Uh , anyway , let's get down to the cooking part and I want a pan that's around about 22 centimeters in diameter .
I don't want one that's too oil .
You could make a giant crispy pancake if you want , the size doesn't really matter .
But if you want three medium sized kind of pancakes here , you want a 22 centimeter , a little bit of oil .
So you want enough oil to cover the bottom of that pan .
We want a particular kind of crispy lettuce work pattern happening on the bottom of our pancake and we need a little bit of oil to do that .
The other , the secret here is that I want this pan and the oil nice and hot .
I really wanna hear that sizzle the second we start putting the pancake batter in there .
This might take a little bit of practice first go , but you'll get it , pour some into the center and start swirling that pan vigorously afterwards .
Now I'm just gonna cover one side of the pancake with all my filling ingredients .
So I've got my chicken and my shredded carrot bean shoots and some sprigs of coriander .
The key here is to let this keep sizzling away in that pan until we get a really crispy , crispy outside of the pancake and we start to see some nice color on the pancake as well .
So we've got a beautiful pattern there .
We don't quite have the color yet though .
So I'm gonna let it keep going .
The color is looking good .
You can hear that sizzling happening .
I wanna fold that pancake over and then cos I'm doing about three here .
I'm just gonna pop this one on a tray .
So when it's time to serve up , I just like to pop one of these onto a plate or you can put them all out on a platter up to you and then you want a little sprinkling of spring onion on top .
And then the best thing is to serve it with some lettuce leaves and some mint leaves as well .
So let me show you how it goes .
Now you wanna cut a piece of that pancake off .
Ah , see how crispy that is .
And then take a lettuce leaf drizzle over some of that sauce .
Plenty of the dressing .
Yum , put a few mint leaves and then you wrap everything up to a neat little bundle fairly neat .
Anyway , and then dig in the combination here guys is so magical .
You've got the crunchy turmeric flavor of the pancake and then those crunchy vegetables that beautiful dressing , which is sweet and tangy and all the things and then everything combined with the fresh herbs .
Mm , I tell you what , you just , oh , you just can't stop eating it .
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