Vietnamese Oyster Pancake with Nuoc Cham Recipe

Name: Vietnamese Oyster Pancake with Nuoc Cham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Asian fish sauce; 2 tablespoons water; 2 tablespoons sugar; 1 1/2 tablespoons fresh lime juice; 1 tablespoon minced scallion; 1 tablespoon finely grated carrot; 1 Thai chile, minced; 3/4 cup rice flour; 1/2 teaspoon turmeric powder; 1/2 teaspoon fine sea salt; 3/4 cup plus 2 tablespoons cold water; 1/2 cup thinly sliced scallions, plus more for garnish; 1 tablespoon vegetable oil; 2 slices of bacon, finely chopped; 1/3 cup thinly sliced cooked pork (3 ounces); 8 freshly shucked oysters; 2 large eggs, beaten; 1 cup mung bean sprouts; 1/4 cup finely chopped cilantro, plus more for garnish; Lettuce leaves and mint sprigs, for serving

Servings: persons

3 tablespoons Asian fish sauce
2 tablespoons water
2 tablespoons sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon minced scallion
1 tablespoon finely grated carrot
1 Thai chile, minced
3/4 cup rice flour
1/2 teaspoon turmeric powder
1/2 teaspoon fine sea salt
3/4 cup plus 2 tablespoons cold water
1/2 cup thinly sliced scallions, plus more for garnish
1 tablespoon vegetable oil
2 slices of bacon, finely chopped
1/3 cup thinly sliced cooked pork (3 ounces)
8 freshly shucked oysters
2 large eggs, beaten
1 cup mung bean sprouts
1/4 cup finely chopped cilantro, plus more for garnish
Lettuce leaves and mint sprigs, for serving

1
Make the Nuoc Cham In a small bowl, whisk all of the ingredients until the sugar dissolves.
2
Make the Pancakes In a medium bowl, whisk the rice flour with the turmeric and salt.
3
Whisk in the water until smooth, then stir in 1/4 cup of the scallions.
4
Make the Pancakes Pour half the pancake batter into the skillet in an even layer and cook until browned on the bottom, about 4 minutes.
5
Using a spatula, flip the pancake, then pour half the beaten egg evenly on top.
6
Scatter 1/2 cup of the mung beans and 2 tablespoons each of the cilantro and scallions over the pancake and fold half the pancake over itself to form a half moon.
7
Cook over moderately high heat, flipping once, until crisp on the outside and just cooked through, about 4 minutes longer.
8
Transfer to a plate.
9
Make the Pancakes Cut the pancakes into wedges and serve with lettuce cups, mint leaves and the nuoc cham.

354

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 20 ingredients. The key ingredients include: 3 tablespoons Asian fish sauce, 2 tablespoons water, 2 tablespoons sugar, 1 1/2 tablespoons fresh lime juice, and more.

Yes, Vietnamese Oyster Pancake with Nuoc Cham 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!

Vietnamese Oyster Pancake with Nuoc Cham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions