Thin and crispy turmeric and coconut pancakes filled with aromatic pork mince, salad and fresh herbs. This meal is really easy to throw together and takes very little time. Feel free to add any of your favourite salad ingredients and fresh herbs to the pancake. These pancakes are made using rice flour and are gluten free.

VIETNAMESE CRISPY TURMERIC PANCAKE WITH PORK

Serves 4

INGREDIENTS

PANCAKES
1 cup rice flour
3/4 cup coconut milk
3/4 cup ice cold water
1/2 teaspoon turmeric
1/2 teaspoon salt
Olive oil for frying

PORK MINCE
1 tablespoon olive oil
1/2 brown onion, diced
2 cloves of garlic, minced
1 thumb of ginger, peeled and minced
1 red capsicum, cored and cut into strips
500g pork mince
3 tablespoons hoisin sauce
1 tablespoon fish sauce
Juice of 1 lime

TOPPINGS
4 large cos lettuce leaves
1/2 red onion, thinly sliced
1 carrot, peeled and cut into matchsticks
1/3 cucumber, cut into matchsticks
1 red chilli, thinly sliced
30g peanuts, roasted and roughly chopped
1 handful of fresh coriander leaves
1 handful of fresh basil leaves
1 handful of fresh mint leaves
2 limes, cut into wedges

CHILLI VINEGAR SAUCE (OPTIONAL)
1 clove garlic, minced
1/2 red chilli, finely chopped
2 tablespoons sugar
3 tablespoons apple cider vinegar
1 tablespoon fish sauce
1/4 cup water
Juice of 1 lime

METHOD

In a bowl, whisk together all pancake ingredients, then place in the refrigerator. 

In a large sauté pan on a low to medium heat, fry diced onion, garlic and ginger in olive oil. Once softened and aromatic, add the capsicum and fry for 2 - 3 minutes. Increase the heat and add the pork mince, break up into small chunks using a wooden spoon. Once pork has cooked through, add the hoisin and fish sauce and fry for a further 2 minutes. Finish with the juice of 1 lime and set aside. Place in a warmed oven whilst cooking the pancakes. 

Heat a generous glug of olive oil in a large non-stick sauté or crepe pan over a medium to high heat. Using a ladle, pour a spoonful of pancake batter into the pan. Swirl it around to evenly cover the base. Fy until crispy, around 3 - 4 minutes, then flip and fry to a further 1 minute. Place on a plate lined with paper towels to help soak up any excess oil. 

In a small bowl, combine chilli dipping sauce ingredients.

Fill pancakes with pork mince and fresh toppings. Serve with chilli dipping sauce.