Vietnamese Stuffed Pancakes

The batter should make a total of about 8-10 pancakes. I use about 1/2 cup of pork, one shrimp, and 1/4 cup of bean sprouts per pancake. The fresh herbs and lettuce are to your liking.

Start by mixing both flours, and salt in a large bowl. Add in the coconut milk, beer, and water. Whisk until you have a smooth batter. Toss in the green onions and stir. Set aside and let the mixture rest for at least 30 minutes, or even better, overnight, covered in the refrigerator.

Prepare all of your filling ingredients and have them ready to go. These pancakes cook rather quickly.

Heat a nonstick skillet on medium, to medium high heat for a minute or so. Add in the oil and swirl around. When you begin to smell the oil heating up, toss in the cooked pork and shrimp, just to warm them through.

Give the pancake mixture a good stir as things will have settled to the bottom of the bowl.

Ladle in enough of the batter mixture to lightly blanket the shrimp and pork. You are not going for a thick and dense pancake here. Add the bean sprouts to the top of the pancake.

Cover the skillet and cook the pancake for about three minutes. Uncover, and cook another 2-3 minutes.

Using a spatula, slide it under the pancake, slide it around the edges, and carefully fold one side over the other.

Place on a serving dish, and garnish with fresh mint, cilantro, lettuce leaves, and the Thai chile.

Take a bit of the pancake, place it inside the lettuce leaf, and top with the fresh herbs. Drizzle some of the nuoc cham on the top and dig in.

This Vietnamese savory pancake is a thing of beauty. Nice and crisp on the exterior, and soft and velvety on the interior. That along with the shrimp and pork, and the crunch from the bean sprouts … Well, I think you just found your new best friend. Hope you enjoy.