Vietnamese Pancakes with Fresh Vegetables & Chili Sauce

December 19, 2012

Vietnamese Pancakes with Fresh Vegetables & Chili Sauce

Only 12 more days until 2013, and I am extremely excited about the new year! My dream for 2012 was to create a community of compassionate, like-minded souls who care about their health, animals and the planet. One year later, there is 3500 of us, and I know we have each other's backs. Thank you for all your vegan ♥ and support, especially your words of encouragement for each other. It takes a lot of courage to  go against the grain, and I am so proud of our community. My hope for 2013 is that we continue to grow, question, learn, explore and most importantly inspire others to embrace a compassionate life.  Happy New Year Everyone!

Today I am doing a product review.  Last week I received a package of “The Vegg” from the manufacturer to submit a recipe for their cooking contest.  I was already extremely familiar with “The Vegg” and was using it as a substitute for eggs for quite awhile. The Vegg is a vegan egg yolk made from nutritional yeast. I use it mainly as a binder/egg replacer,  but as you can see from this recipe, it stands on its own as delicious additional component for your recipes. Besides tasting good, the best part about the The Vegg, is that they contribute 10% of all net sales to Compassion Over Killing. You can purchase The Vegg online at Amazon.  Hope you enjoy these yummy Vietnamese pancakes as much as I did. Don't miss any of Ordinary Vegan's free recipes by signing up here.  a

Vietnamese Pancakes with Fresh Veggies & Herbs
Yummy cholesterol free vegan vietnamese pancake with fresh veggies and herbs
Recipe type: Breakfast
Serves: 4
  • 1½ cups rice flour
  • ¼ cup of water with 2 teaspoons of The Vegg (blended well in a small blender)
  • ½ tsp salt
  • 1 tsp ground turmeric
  • 1¾ cups canned coconut milk
  • a little veggie or sunflower oil
Sauce (you might want to make extra - it is that delicious)
  • 2½ tbsp lime juice
  • 1½ tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp sweet soy sauce
  • 2 tsp grated fresh ginger
  • 1 fresh red chile, finely chopped
  • 1 garlic clove, crushed
  • ½ tsp salt
  • 1 large carrot, peeled & shredded ( I used a grater)
  • 2 radishes, shredded
  • 4 green onions, sliced and cut on an angle
  • 1 fresh green chile, sliced into long, thing strips (remove seeds}
  • 1½ cups snow peas, sliced into long thin strips
  • 1 cup loosely packed cilantro leaves, shredded
  • ⅔ cup loosely packed thai basil leaves, shredded
  • ¼ cup loosely packed mint leaves, shredded
  • 1 cup mung bean sprouts
  • 1 cup enoki mushrooms (optional)
  1. Blend the rice flour, The Vegg egg mixture, salt and tumeric in a large bowl.
  2. Slowly add the coconut milk, whisking well to avoid any lumps. You want to get a thinnish pancake batter with the consistency of light cream.
  3. Add more water or coconut milk to get this consistency.
  4. Set aside to rest, The batter may thicken again, and you may need to add more water to thin out.
To make the sauce.
  1. Just whisk together all the ingredients.
To make the filling:
  1. Shred the carrot and radishes, Slice the green onions on an angle, and cut the green chile and snow peas into long, thing strips. Shred the herb leaves.
  2. Set all the prepared vegetables and herbs aside with sprouts and mushrooms.
To Serve
  1. When you are read to serve the pancakes, heat up a large non-stick frying pan, making sure it doesn't get extremely hot. Add a tiny amount of oil.
  2. Pour in a couple of scoops of the batter, making a medium pancake. Once the underside is golden brown, turn the pancake over and cook on the other side. Remove from the pan and keep warm while you make the other pancakes.
  3. Place a warm pancake on each serving plate and pile vegetables and herbs over one half of it. Drizzle the vegetables with some sauce and fold the other half of the pancake over them. Spoon some more sauce on top and serve. I like to sprinkle a little extra brown sugar over the top before I spoon the sauce on. Enjoy!


4 thoughts on “Vietnamese Pancakes with Fresh Vegetables & Chili Sauce

  1. Looks FANTASTIC. Please move back to Massachusetts. I will hire you as my personal chef. Very impressed with your own going effort. You go GIRL!!

  2. What is The Vegg? Is this a brand of egg replacer. I’ve never seen it around here, (Toronto area.) can I use a flax egg replacer? Would love to try this recipe.

    1. The Vegg is an egg yolk replacer and you can buy it here I have never tried making this dish with the flax egg replacer but it could work. Sometimes I like to add 2 tablespoons of potato starch or arrowroot powder to help the binding process. Thanks for stopping by and for being part of our community Bridget!

      1. Thank you for the prompt reply. I will try and get a hold of this stuff . It sounds like it would have many uses. Can’t wait to make these pancakes.

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