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April 24, 2015

Vietnamese Chicken Filled Pancakes

Coconut-Turmeric Pancakes filled with an amazing Vietnamese Style Chicken filling (Filling can be used in wraps, rolls etc}

These Vietnamese Chicken Filled Pancakes are to die-for-delicious ! The filling is absolutely outstanding and the pancakes are definitely something else.

The filling on it's own is just as delicious and we have had it several times, with the Coconut Pancakes, in a Tortilla and in a wholewheat roll.

Coconut-Turmeric Pancakes filled with an amazing Vietnamese Style Chicken filling (Filling can be used in wraps, rolls etc}

Leftovers {which only happened once !} make an instant Chicken salad, especially if you add a handful or two of lettuce leaves.

I will be honest,  Pancakes are a problem every time we make them, yes, we, as Roy has to do the cooking of the Pancakes. I have never had the patience to properly learn how to cook pancakes to perfection and truthfully, Roy is not much better at it {no, he won't mind me telling you !}.

Now, the Pancake recipe we used here, is very, very fragile, but so delicious ! I was not sure whether to post the full recipe or only the filling - the filling is really amazing.

But, after running it through my very busy mind a couple of times, I thought I'll share the Pancake recipe anyway, because it tastes wonderful, the only drawback is that the Coconut/Turmeric Pancakes break easily.  Now, I already admitted that we are real bad with cooking Pancakes, and that might be the whole problem and not the recipe itself.

Therefore, I will leave it up to you to decide whether you want to try the recipe for the Pancakes or only the Vietnamese Chicken filling. And, please, if you are great at cooking Pancakes and you see something which might cause the Pancakes to break, let me know, because it is very tasty, fragile or not.

Right, I hope I have not talked you right out of trying the Pancake recipe, but, whichever way you decide, do try the filling, I can not begin to tell you how amazing it really is.

Vietnamese Chicken Filled Pancakes

6 Servings



1 cup Flour
1/4 t Turmeric
1/2 t Baking Soda
1 t Salt
1 can (400g) Coconut Milk
1/2 cup Milk
1 Large Egg
Oil, for frying


1 TB Oil
3 Chicken Fillets, sliced
2 TB Oyster Sauce
2 TB Sweet Chili Sauce
1 Carrot, peeled and grated
4 Spring Onions, chopped or julienned
Handful Snow Peas   {Sugar Snap Peas/Mangetout}
1/2 cup Chinese Bean Sprouts
1/2 cup Fresh Coriander or Parsley, chopped


1.) Pancakes: Combine the Flour, Turmeric, Baking Soda and Salt in a bowl.
2.) Beat together the Coconut Milk, Milk and Egg - beat into the Flour mixture and leave to stand 20 minutes.
3.) Filling: Heat the Oil in a large pan - cook the Chicken until done - add the Oyster Sauce and the Sweet Chili sauce - season with Salt and Pepper if necessary.
4.) Transfer the Chicken to a large mixing bowl - add all the remaining ingredients and mix well.
5.) Heat a little Oil in a non-stick pan and add a ladle of Pancake mixture - cook both sides - repeat until all batter has been used.
6.) Fill each Pancake with Chicken filling and gently roll-up.

Serve warm or cold with extra Sweet Chili Sauce on the side for dipping.

Coconut-Turmeric Pancakes filled with an amazing Vietnamese Style Chicken filling (Filling can be used in wraps, rolls etc}

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By Stephanie Lynn      


  1. If anything you have now piqued my curiosity and now I really want to try making the pancakes! This sounds delicious and unlike anything I've made before!

  2. Hi there! Ooh this looks yummy, like a "banh xeo"! Thanks so much for sharing the recipe!

  3. This looks so unique and tasty! I would like to give it a try! We really like Vietnamese food! The pancakes look like crepes, which our family really likes to make as a breakfast food! 1 or 2 eggs might help with the falling apart issue!


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