Vietnamese Pancakes with Prawn and Pork Salad

Vietnamese Pancakes with Prawn and Pork Salad

I love to create paleo recipes that reinterpret global classics. I couldn’t think of a more delicious dish than this version of a Vietnamese pancake for a special breakfast. Once you try these beauties, breakfast will never be the same again. Serve with kimchi or other fermented veg on the side.

  • serves: 4
  • yields: -
  • prep time: 15 minutes (plus 10 minutes to stand)
  • cook time: 20 minutes
  • contains: eggs, fish
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What you'll need

  • 6 large eggs
  • 250 mls almond milk (1 cup)
  • 3 tablespoons coconut flour sifted
  • 2 teaspoons coconut oil melted, plus extra for cooking
  • 1 teaspoon ground turmeric
  • 1 pinch sea salt
  • Salad
  • 2 tablespoons coconut oil
  • 1 onions cut into thin wedges
  • 300 g pork mince
  • sea salt
  • freshly ground black pepper
  • 200 g raw prawns shelled and deveined, roughly chopped
  • 130 g bean sprouts
  • 1 large handful Asian herbs (such as Vietnamese mint, coriander, Thai basil and mint leaves)
  • Nuoc Cham
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 teaspoon coconut sugar (optional)
  • 1 long red chillies deseeded and finely chopped
  • 1 garlic cloves finely chopped


I first tried this when I travelled to Vietnam and it quickly became an all-time favourite. Here I have teamed it with prawns but feel free to use leftover roasted or poached chicken or pork, or even bacon.

To make the nuoc cham, combine the fish sauce, lime juice, coconut sugar (if using), chilli, garlic and 1 tablespoon of water in a small bowl. Stir until the sugar dissolves. Set aside.
Whisk the eggs, almond or coconut milk, coconut flour, coconut oil, turmeric and salt in a bowl until well combined. Allow to stand for 10 minutes, then whisk again.
Meanwhile, start on the salad. Heat 1 tablespoon of oil in a 21 cm non-stick frying pan over high heat until just smoking. Add the onion and pork mince and stir-fry for 5 minutes until golden and cooked through. Season with salt and pepper and transfer to a plate, keeping warm.
Wipe the pan clean and place over medium heat. Add the remaining oil and the prawn meat and cook, stirring occasionally, for 2–3 minutes until golden and cooked through. Season with a little salt and pepper and keep warm.
Lightly brush the same pan with some of the extra coconut oil and heat over medium–high heat. Add one-quarter of the pancake batter and tilt the pan, swirling the batter to cover the base and reach slightly up the sides. Cook for 2–3 minutes, or until the underside is lightly golden, then flip the pancake over and cook for a further 20 seconds. Transfer to a plate and cover with foil. Repeat with the remaining batter.
To finish the salad, combine the prawns, pork, bean sprouts and Asian herbs in a bowl. Pour in just enough nuoc cham to moisten the pork and prawns and toss well. Serve the pancakes topped with a large handful of the salad.
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