Crispy Vegan Vietnamese Pancakes – Authentic Recipe, Rich Flavor

Crispy vegan Vietnamese pancakes are a dish that not only attracts vegetarians but also captivates those who love Vietnamese cuisine. With their golden, crispy exterior and delicate filling, this dish offers an unforgettable experience. Let’s explore the secrets to making authentic vegan Vietnamese pancakes through the article below!

Vegan Vietnamese Pancakes – A Delicious Bonding Dish

Vietnamese pancakes have long been a symbol of Vietnamese culinary culture, with their rustic yet alluring flavor. The vegan version is creatively adapted, maintaining traditional elements while aligning with today’s healthy living trends. Without meat or fish, vegan Vietnamese pancakes still score high thanks to the harmonious combination of natural ingredients.

Vegan Vietnamese Pancakes with Fresh Ingredients

Secrets to Making Crispy Vegan Vietnamese Pancakes That Stay Fresh

To achieve the perfect vegan Vietnamese pancake, attention to detail in preparation and cooking is essential. Here are some tips to help you achieve the ideal crispiness:

1. Mixing the Batter for a Long-Lasting Crispiness

• Choose quality rice flour: Freshly ground rice flour will help the pancakes achieve higher crispiness. You can also mix in a bit of tapioca flour or tempura flour to increase the crispiness.
• Batter ratio: The standard ratio is usually 1 part rice flour : 1.2 – 1.5 parts water. If you prefer a richer taste, replace the water with coconut milk.
• Add fresh turmeric or turmeric powder: Turmeric not only creates a beautiful yellow color but also enhances the flavor of the pancakes.
• Fry with high heat and plenty of oil: Hot oil helps the pancakes cook quickly, evenly, and become crispy.

2. Delicate and Flavorful Filling

The filling for vegan Vietnamese pancakes needs to be carefully prepared to ensure both flavor and nutritional balance. Some suggestions for the filling include:

• Mung beans: Steam until cooked, then sauté briefly with fried shallots to enhance the flavor.
• Mushrooms: Varieties like straw mushrooms, wood ear mushrooms, and shiitake mushrooms provide a unique texture and aroma.
• Bean sprouts: Crunchy and sweet, they add freshness to the dish.
• Tofu: Lightly fry or dice and sauté with vegetarian seasonings to add protein.
• Cassava: Cut into small cubes and sauté until cooked to add natural crispiness.

Ingredients for Vegan Vietnamese Pancakes

Ingredients Needed

Pancake Batter

• Rice flour: 200g
• Tapioca flour: 30g (optional)
• Coconut milk: 300ml
• Turmeric powder: ½ teaspoon
• Salt: ¼ teaspoon
• Sugar: 1 teaspoon

Filling

• Mung beans: 100g
• Straw mushrooms: 100g
• Bean sprouts: 100g
• Tofu: 1 piece
• Cassava: 50g (optional)

Dipping Sauce

• Soy sauce: 3 tablespoons
• Sugar: 2 tablespoons
• Lime juice: 1 tablespoon
• Fresh chili: 1 piece

Detailed Instructions for Making Vegan Vietnamese Pancakes

Step 1: Prepare the Batter

Mix rice flour, tapioca flour, turmeric powder, salt, and sugar in a large bowl. Gradually add coconut milk, stirring well to avoid lumps. Let the batter rest for 30 minutes before using.

Step 2: Prepare the Filling

Soak the mung beans, wash the mushrooms, bean sprouts, and other ingredients. Sauté the filling with fried shallots and vegetarian seasonings, ensuring it is cooked through but not too dry.

Step 3: Cook the Pancakes

Heat oil in a non-stick pan, pour in the batter evenly, add the filling and bean sprouts. Cover the pan for about 1-2 minutes, then continue frying until the pancake is golden and crispy.

Step 4: Prepare the Dipping Sauce

Mix soy sauce, sugar, lime juice, and chopped chili. Add pickled sweet and sour carrots if desired.

Finished Vegan Vietnamese Pancakes

Creative Variations for Vegan Vietnamese Pancakes

You can experiment with different versions to refresh the vegan Vietnamese pancake dish:

• Oatmeal Vietnamese pancakes: Add oatmeal to the batter to increase fiber.
• Mini Vietnamese pancakes: Small and cute, perfect for a party.
• Vegetable filling: Combine carrots, kohlrabi, and broccoli to add vibrant colors.

Nutritional Value of Vegan Vietnamese Pancakes

Vegan Vietnamese pancakes are rich in carbohydrates from rice flour, vitamins, and minerals from vegetables and mushrooms. They are an excellent choice for vegetarians, those looking to lose weight, or anyone wanting to maintain a healthy lifestyle.

Frequently Asked Questions (FAQ)

Q: How long can vegan Vietnamese pancakes be stored?
A: They should be eaten hot to enjoy their crispiness. If cooled, reheat them in an air fryer.

Q: Can coconut milk be substituted with anything else?
A: It can be replaced with water or soy milk if you prefer a less rich taste.

We hope the above recipe will help you confidently cook and create authentic, crispy vegan Vietnamese pancakes. Don’t forget to share your results!

Call-to-action: Follow “Sổ Tay Món Ăn” for more unique recipes!