Serves 10
120 min
Vietnamese Green Bean Pancake
Recipe GLPRe833b60c4ce5a5
A savory Vietnamese pancake filled with soft green beans, tender pork, fresh mushrooms, shrimp, and crispy bean sprouts. This golden, crispy-edged pancake combines seasoned coconut milk batter with premium toppings, cooked until both sides are beautifully browned and the fillings are perfectly heated through. Perfect for sharing as an appetizer or light meal.
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Ingredients
1 package Vietnamese pancake mix
1 can Coconut milk
½ package Green beans
1 Yellow onion, sliced
2 lb Pork shoulder
2 package Golden mushrooms
2 package Abalone mushrooms
1 Green onion, chopped
30 Large shrimp, peeled
½ lb Bean sprouts
Vegetable oil
Directions
Bring a small pot of water to a boil. Add the green beans and simmer for approximately 10 minutes until they are tender and cooked through. Drain and set aside.
In a large pot, bring water to a boil and add the pork shoulder. Simmer until the pork is cooked through and tender, approximately 30-40 minutes. Remove from heat, let cool slightly, then slice into thin pieces. Set aside.
Rinse the abalone mushrooms under cool water. Pat dry and slice thinly. Gently separate the golden mushrooms into smaller individual bunches without breaking them apart. Set aside.
Rinse the bean sprouts thoroughly under cool water and drain well. Slice the onion into thin rounds. Finely chop the green onion. Set all aside.
Rinse the shrimp under cool water. Carefully peel away the shells, remove the tails, and devein if necessary. Pat dry and set aside.
In a large mixing bowl, combine the Vietnamese pancake mix with water according to the package instructions. Stir in the entire can of coconut milk until smooth and well incorporated. Fold the chopped green onion into the batter.
Heat a large skillet or pancake pan over medium heat and coat lightly with vegetable oil. Once hot, add a handful of sliced onions and 2-3 shrimp to the pan. Pour approximately one large scoop of the pancake batter into the pan, spreading it to cover the entire surface and create a thin, even pancake.
While the batter is still soft, distribute the following ingredients evenly across the center of the pancake: 1-2 tablespoons of cooked green beans, 2-3 slices of abalone mushroom, 1-2 small bunches of golden mushroom, 3-4 slices of pork shoulder, and a handful of bean sprouts.
Cover the pan with a lid and cook for 2-3 minutes, allowing the pancake to set and ingredients to heat through. Remove the lid, carefully fold one half of the pancake over the filling. Flip the entire folded pancake to cook the second side until golden brown and crispy, approximately 1-2 minutes more.
Transfer the cooked pancake to a serving plate. Repeat steps 7-9 with remaining ingredients to make 10 pancakes total. Serve warm.
