1 small carrot, julienned into fine strips or coarsely grated
4 oz bean sprouts
1 bell pepper, julienned
3 radishes, julienned
2 green onions, finely sliced
Directions
For the nuoc cham: whisk together the ingredients and set aside until ready to serve.
To make the batter, combine the rice flour, turmeric and sea salt in a large bowl. Whisk in the coconut milk and water. Set aside for 10 minutes.
Heat a large non-stick frying pan over medium-high heat. Pour in enough oil to just cover the bottom of the pan. Add one-third of the batter, swirling to thinly cover the pan. Scatter one-third of the chicken, carrot, bean sprouts, bell pepper, radishes and green onions over half the pancake. Cook for 3-4 minutes or until the pancake is crispy and golden on the bottom side. Fold the pancake over to cover the filling, then slide onto a serving plate and keep warm. Repeat with remaining batter and filling, adding oil each time. Serve with nuoc cham dressing.
