Vietnamese Chicken Pancakes With Shrimps (Bhan Ga)

Name: Vietnamese Chicken Pancakes With Shrimps (Bhan Ga)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice flour (regular white rice flour, not glutinous rice flour); 1/2 teaspoon turmeric powder; 1 cup water; 1/2 teaspoon salt (or to taste); pepper; 1/2 cup coconut milk (alternative beer or water); 1 tablespoon green onion, finely chopped; 2 tablespoons oil; 5 ounces chicken breasts, thinly sliced; 5 ounces shrimp, peeled and cleaned; 1 medium onion, peeled and finely sliced; 3 garlic cloves, crushed; 1 cup bean sprouts; 1 cup split green beans, soaked and steamed until soft; Optional garnish; some lettuce leaf (or other salad); 1 cup cucumber, slices; 1 spring fresh mint leaves; 10 sheets vietnamese rice paper, sprinkled with water to soften; 1/2 cup pickled carrots or 1/2 cup fresh carrot, sliced; Dipping; 2 tablespoons nuoc cham sauce

Servings: persons

1 cup rice flour (regular white rice flour, not glutinous rice flour)
1/2 teaspoon turmeric powder
1 cup water
1/2 teaspoon salt (or to taste)
pepper
1/2 cup coconut milk (alternative beer or water)
1 tablespoon green onion, finely chopped
2 tablespoons oil
5 ounces chicken breasts, thinly sliced
5 ounces shrimp, peeled and cleaned
1 medium onion, peeled and finely sliced
3 garlic cloves, crushed
1 cup bean sprouts
1 cup split green beans, soaked and steamed until soft
Optional garnish
some lettuce leaf (or other salad)
1 cup cucumber, slices
1 spring fresh mint leaves
10 sheets vietnamese rice paper, sprinkled with water to soften
1/2 cup pickled carrots or 1/2 cup fresh carrot, sliced
Dipping
2 tablespoons nuoc cham sauce

1
Combine rice flour, turmeric, water, salt, pepper and coconut milk.
2
Mix well into a batter.
3
Add green onions.
4
Heat your wide skillet (non sticky pan) until very hot and add the oil.
5
Now add chicken, shrimps, onion and garlic.
6
Saute for 3 minutes until meat is just done. Set aside.
7
Reduce heat to medium.
8
Place one quarter of the meat mix into the skillet and poor one quarter of batter on it.
9
After 1-2 minutes add one quarter of bean sprouts and green beans.
10
Cover and cook 5 more minutes until set.
11
Fold pancake and cook about 5 minutes until crisp. Don't burn it.
12
Transfer to plate and serve with garnish and dipping sauce. Repeat with the other portions.
13
Use rice paper sheets to assemble, dip and enjoy.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup rice flour (regular white rice flour, not glutinous rice flour), 1/2 teaspoon turmeric powder, 1 cup water, 1/2 teaspoon salt (or to taste), and more.

Yes, Vietnamese Chicken Pancakes With Shrimps (Bhan Ga) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!