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
    green cabbage, shredded
  • 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.



Average Qty Per Serve Qty Per 100g
Energy 1489.0kj 377.5kj
Weight 394.4g 100g
Protein TOTAL 16.2g 4.1g
Fat TOTAL 24.9g 6.3g
- Saturated Fats 4.3g 1.1g
Carbohydrates TOTAL 14.0g 3.5g
- Sugars 9.3g 2.3g
Sodium 1312.4mg 332.7mg
Dietary Fibre 6.6g 1.6g
Calcium 111.7mg 28.3mg