Vietnamese Pancake Recipe

Vietnamese Pancake


  • 1 pkt
  • 1 tbsp
    vegetable oil
  • 1 (120g)
    carrot, cut into thin strips
  • 1/2 (100g)
    red capsicum, sliced
  • 4 (100g)
    spring onions, thinly sliced
  • 150g
    bean sprouts
  • 3
    eggs, lightly beaten
  • 1 tbsp
    fish sauce
  • 1 tbsp
    Japanese style mayonnaise
  • 1/2 cup
    mint, chopped

How to Cook

Prep Time: 5 minutes | Cooking Time: 10 minutes
  1. Cook MAGGI 2 Minute Noodles in boiling water for 2 minutes, drain, mix with flavour sachet and keep warm.

  2. Heat frying pan, add oil, carrot, capsicum, onions, and cabbage; cook for 3 minutes or until softened.

  3. In a separate pan cook eggs to make a thin omelette

  4. Spoon vegetables and noodles over half the omelette, fold other half of noodles over filling. Slide omelette onto serving plate, drizzle with sweet soy sauce and mayonnaise.