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Recipe Instructions

Combine the rice flour, cornflour and turmeric in a bowl. Pour in coconut milk and 375ml (11/2) water. Whisk until smooth. Cover and set aside for 1 hour (or make ahead and place in the fridge overnight) to rest.

Spray a 20cm frying pan with oil and heat over medium heat. Pour 1/3 cup of the mixture into the pan, swirling to coat the base evenly. Cover and cook for 2 minutes. Uncover and cook for a further 3 minutes or until the base of the pancake is crisp. Place some shredded beef, bean sprouts, carrot and coriander on the pancake. Fold the pancake over to enclose the filling then transfer to a plate. Repeat with the remaining pancake mixture (stirring batter between batches), beef, bean sprouts, carrot and coriander, to make 8 pancakes in total.

Recipe Ingredient

75g (1 cup) rice flour

20.00 gm cornflour

1 tsp ground turmeric

270ml can coconut milk

1/3 batch shredded honey soy beef (see recipe notes), warmed

260g (2 cups) bean sprouts, trimmed

2 carrots, peeled, shredded

1 bunch fresh coriander, washed, sprigs trimmed

Sweet chilli sauce, to serve

Cook Time


Prep Time


Total Time



28.82 calories

6.9 grams fat

5.8 grams saturated fat

13.5 grams carbohydrates

717.4 grams sugar

2.9 grams protein

17.2 milligrams sodium



Beef, coconut, peanut allergy, sesame allergy, tree nut allergy, carrot, coriander, bean sprouts


Use the leftover beef brisket from our Slow cooker honey soy beef brisket recipe (see recipe notes) in this crispy Vietnamese-style pancakes.

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