Crispy Vietnamese Pancake With Lemongrass And Ginger Chicken

Serves  4
Preparation   30 mins
Cooking   15 mins
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Ingredients

  • 300g Lilydale Free Range Breast Steaks 
  • 300g rice flour
  • 125ml coconut milk
  • 500ml iced water
  • 1 tablespoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon white pepper (or to taste)
  • 4 cups bean sprouts
  • Asian herbs such as coriander and mint to serve

Nuoc cham dipping sauce

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

Method

  1. Preheat the oven to 160C.
  2. Whisk the rice flour, coconut milk, iced water, turmeric, salt and pepper into a batter and let it rest for at least 20 minutes for the rice flour to expand.
  3. To prepare nuoc cham dipping sauce, melt sugar in the hot water and add in the rest of the ingredients. Stir to combine and set aside.
  4. Cook the Lilydale Free Range Breast Steaks as per instructions on pack. Set aside and keep warm.
  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 done. Keep the pancakes warm in the oven while you continue to make others.
  6. Slice the chicken and serve with the bean sprouts inside the crispy pancakes, along with the nuoc cham and a selection of Asian herbs.

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