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Turkey Hoi An Pancakes

Turkey Hoi An Pancakes

Recipe Provided by Jennie-O

As more diners embrace Asian-style cuisine at every hour, new and unexpected flavors are popping up on the American menu, with bao, banh mi and other dishes leading the way. The Vietnamese tradition of banh xeo, or "sizzling pancake," shown here is a crispy, crepe-like comfort food that brings a new dimension to a classic breakfast dish. Made with rice flour and turmeric for a golden hue, and stuffed (but not overstuffed) with bean sprouts and a protein such as turkey, pork or shrimp, all that’s needed to complete the bahn xeo is a sweet and sour or hot fish sauce for dipping. A different take on the pancake, the Japanese-inspired Jiggly pancake, bears the hallmarks of a soufflé, featuring egg whites whipped into a meringue. So light and fluffy that they jiggle on the plate, they’re Instagram-ready when stacked up high and wobbly. Drizzle a maple-soy syrup on top and side with duck tenders to make a satisfying, memorable meal. For more Asian breakfast inspiration, look to the streets of South Korea. Gilgeori toast, or Korean egg toast, has been enjoyed on the go for more than two decades. It's a hearty meal of ham, bacon, cheese and eggs between buttery toasted bread.


  • 1 C rice flour
  • ½ tsp ground turmeric
  • ½ tsp kosher salt
  • 5 Tbsp vegetable oil, divided
  • 4 oz Pan Roasted Turkey Breast, shredded
  • TT Kosher salt & freshly ground black pepper
  • 6 scallions, thinly sliced
  • 4 oz sprouts (about 1 cup)
  • Large green-leaf or Bibb lettuce leaves
  • A few sprigs fresh cilantro
  • A few sprigs fresh basil
  • Sweet & Sour sauce, for dipping



  1. Whisk flour, turmeric, salt, and 1 ½ cups water in a large bowl until smooth. Cover and let sit at room temperature 1 hour (this allows the rice flour to hydrate; the batter will get creamier as it sits).


  1. Heat 1 Tbsp oil in a medium nonstick skillet over medium-high heat. Add turkey, seasoned with salt and pepper, and cook, tossing often, until cooked through, about 3 minutes. Transfer to a plate.
  2. Wipe out skillet and return to medium-high heat. Add remaining 4 Tbsp. oil. Mix batter to reincorporate rice flour, pour ½-cupful into skillet, and swirl pan to evenly spread out batter.
  3. Cook pancake, shaking pan occasionally, until almost cooked and edges begin to curl, about 4 minutes. Top with one-fourth of scallions, one-fourth of bean sprouts, and one-fourth of turkey and cook until pancake is golden brown and crisp, about 1 minute. Using a spatula, fold pancake in half, forming a half-moon. Transfer to paper towels to drain. Repeat with remaining batter (mixing before adding to pan), scallions, bean sprouts, and turkey to make 3 more pancakes, adding more oil to skillet as needed.
  4. Cut pancakes into wedges. To eat, tuck each wedge inside a lettuce leaf along with some herbs and dip in sweet & sour sauce.

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