Easiest Way to Make Perfect Vietnamese green bean pancake

Easiest Way to Make Perfect Vietnamese green bean pancake Delicious, fresh and tasty.

Vietnamese green bean pancake. Remove from heat. (Canned or previously cooked green beans can be substituted, but fresh tastes better.). A wonderfully crisp and flavorful pancake stuffed with sauteed shrimp, caramelized onion, and fresh bean sprout. To make the pancakes, heat a heavy-based frying pan over medium-high heat and add a little oil.

These thin, lacy pancakes are served crispy warm, folded over and stuffed full of chicken or pork, vegetables, crunchy bean sprouts and chilis, and fresh cilantro.

Fold the pancake in half and set aside.

Keeping the pancakes warm while you cook the rest will stop them from becoming too brittle.

You can have Vietnamese green bean pancake using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vietnamese green bean pancake

1. It’s 1 packages of Vietnamese pancake mix.

2. Prepare 1 can of coconut milk.

3. It’s 1/2 packages of green bean.

4. It’s 1 of onion, sliced.

5. It’s 2 lb of pork shoulder.

6. Prepare 2 packages of golden mushroom.

7. You need 2 packages of abalone mushroom.

8. You need 1 of green onion.

9. It’s 30 of shrimps.

10. It’s 1/2 lb of bean sprout.

11. It’s 1 of vegetable oil.

Scatter one-third of the chicken, carrot and bean shoots over half the pancake.

Top with a couple of sprigs of coriander.

Fold the pancake over to cover the filling, then slide onto a serving plate and keep warm.

Top with a small handful of bean sprouts.

Vietnamese green bean pancake step by step

1. Put green bean in small pot with some water and heat approximately 10 minutes until soft.

2. Cook pork shoulder in hot water and cut into slices.

3. Wash and slice abalone mushrooms and separate golden mushrooms into smaller bunches.

4. Wash bean sprout. Cut onion into slices. Chop green onion.

5. Wash and peel shrimps.

6. Mix Vietnamese pancake mix with water according to instructions and add can of coconut milk. Add chopped green onions into mixture.

7. In a pan on medium heat (4-5), add some vegetable oil, a handful of onions, 2-3 shrimps and a large scoop of Vietnamese pancake mix until pan is cover.

8. Add 1-2 tablespoons of green bean, 2-3 sliced abalone mushrooms, 1-2 bunches of golden mushrooms, 3-4 slices of pork shoulder, handful of bean sprout in center of pancake.

9. Cover pan for 2-3 minutes to allow ingredients to cook. Uncover and flip one half over the other. Flip entire pancake to cook both sides.

Fold crepe over and slide onto an oven-safe plate.

Remove lid and add half the shrimp, ham, bean sprouts and scallions.

Use a spatula to loosen the edge of the pancake, and carefully slide it out onto a serving plate.

Scallion pancakes are not made with batter, but rather with a soft-but-elastic dough.

There's shortening (lard, if you want to go whole hog), sesame oil and regular cooking oil involved.