This delicious appetizer is from the Hue region in Vietnam. We enjoyed it while there on vacations in 2014 and learned how to prepare it at the cooking class at Ana Mandara resort.
Pancake base:
Mix 70 mil water, 100 mil beer, yellow artificial food color, salt and rice power.
Heat pan and add oil
Pour a ladle of pancake base and the base gets yellow and peels off the pan bottom, take it out.
Top green bean sprouts, shredded carrot, chopped spring onion, quail egg, port on the base in one side than fold it in half.
Deep fry the cake until it is crispy.
Peanut Sauce:
Fry garlic, pour soy been sauce and add spices and peanut butter, mince peanut and sesame seeds.
Serve with mixed vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (444g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 307 | ||
Calories from Fat: 121 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 162.6mg | 50 % | |
Sodium 113.5mg | 4 % | |
Potassium 1109.3mg | 29 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 16.6g | ||
Protein 21.5g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 307
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