• 200 g Rice flour
  • ½ teaspoon Turmeric powder
  • 250 ml Water
  • ½ teaspoon Salt
  • 150 ml Coconut milk
  • 1 tablespoon Spring onions, finely chopped
  • 2 tablespoons Cooking oil
  • 200 g Chicken breast meat, thinly sliced
  • 200 g Shrimps, peeled and deveined
  • 1 Onion, peeled and thinly sliced
  • 100 g Bean sprouts
  • 200 g Split green beans, soaked and steamed until soft
  • 10 sheets Vietnamese rice paper, sprinkled with water to soften
  1. In a large mixing bowl, blend rice flour and turmeric powder with water, then add a pinch of salt, coconut milk and spring onion. Mix well into a batter.
  2. In a large frying pan (skillet), heat cooking oil over medium heat until very hot. Add chicken meat, shrimps and onion. Stir fry for 2-3 minutes until meats are lightly cooked.
  3. Stir batter well and scoop a ladleful into pan. Add bean sprouts and green beans. Cover for 5 minutes until pancake is crisp. Fold pancake into half and combine to cook for another 5 minutes.
  4. Transfer to a plate. Serve pancake with mixed fish sauce for dipping and rice paper, lettuce, mint leaves, cucumber and pickled carrot and radish on the side. To assemble, place a sheet of rice paper on a plate and top with a small piece of pancake and some garnishing ingredients.
  5. Wrap and dip into nuoc cham before eating.