Nuoc Cham Sauce:▪️1/4 Cup Warm Water▪️2 Tbsp Fish Sauce▪️1 Tbsp Sugar▪️1 Tbsp Fresh Lime Juice▪️1 Garlic Clove, finely chopped▪️1 Tbsp Carrot, finely chopped (optional)▪️
Pancakes:▪️1 Cup Flour▪️1/2 tsp Kosher Salt▪️1 Cup Water▪️1 Cup Leek Greens, thinly sliced▪️1/2 Cup Carrot, sliced in matchsticks▪️3 Scallions, sliced in 1” pieces▪️1/2 Cup Red Cabbage, sliced in thin 2” strips▪️1 Jalapeño, seeds removed sliced in thin strips▪️6 Sheets Rice Paper Wraps (dry, not soaked)▪️2 Tbsp Avocado Oil, for cooking the pancakes, plus more as needed▪️
1️⃣ In a small bowl, mix together the warm water, fish sauce, sugar, lime juice, garlic, and carrot until the sugar dissolves. Set aside.
2️⃣ In a large bowl, whisk together the flour, salt, and water. Add the leek, carrot, scallion, cabbage, and jalapeño, and mix until combined.
3️⃣ In a large nonstick pan over medium heat, heat 2 Tbsp avocado oil until shimmering. Place one sheet of dry rice paper down on the pan, then immediately add 1 cup of veggie batter onto the rice paper. Spread the batter with two spoons into one even layer the same size as the rice paper. Cook for 5-7 mins on the first side until golden brown on the bottom. (Lift up the corner with a spatula to check progress.)
4️⃣ With one hand, using tongs, lift the pancake out of the pan. With the other hand, place a piece of dry rice paper onto the pan. Quickly place the pancake filing side down on top of the rice paper in the pan (so rice paper is on either side of the filling). Cook for 1-3 mins until golden brown and crispy on the bottom, then remove the pan from the heat, transfer the pancake to a cutting board, cut into triangles, and serve with the sauce.
5️⃣ Repeat with the remaining two pancakes, adding 1-2 Tbsp of oil between each batch (enough for a thin coating of oil on the pan). Enjoy!
⏲10 minute prep time + 30 minute cook time
Recipe makes 3 large pancakes