Vietnamese Savory Egg & Chicken Pancake with Bean Sprouts
A light and flavorful Vietnamese-inspired savory pancake made with eggs, lean ground chicken, and crisp bean sprouts, seasoned with fish sauce and fresh herbs. A fresh and protein-rich start to the day.
Ingredients
- Lean Ground Chicken50 g
- Fish Sauce15 ml
- Spring Onion15 g
- Vegetable Oil5 ml
- Egg2 large
- Egg White100 g
- Bean Sprouts80 g
- Cilantro5 g
- Mint5 g
Instructions
- 1Step 1
Finely chop the spring onion, cilantro, and mint.
- 2Step 2
In a bowl, whisk eggs and egg whites together. Add the lean ground chicken, bean sprouts, chopped spring onion, and fish sauce. Mix well.
- 3Step 3
Heat vegetable oil in a non-stick pan over medium heat.
- 4Step 4
Pour half of the egg mixture into the pan, spreading it evenly to form a thin pancake.
- 5Step 5
Cook for 2-3 minutes per side, until golden brown and cooked through. Repeat with the remaining mixture.
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