Breakfast & Brunch
This Vietnamese egg pancake recipe delivers crispy tortilla cups with that signature runny yolk brilliance that makes every bite unforgettable. ✨ The secret lies in the delicate balance of rice flour batter and perfectly cooked egg yolks, creating a dish that's both restaurant-quality and surprisingly simple to master at home.
The process begins with a thin, translucent batter that transforms into delicate, crisp-edged pancakes when steamed. What sets these apart is the way the egg yolks remain gloriously runny inside while the edges achieve that perfect golden crispness.
This technique requires patience but rewards you with a dish that's as impressive as it is delicious.
Once you've achieved those crispy tortilla cups, the real magic happens with the fillings—traditional options include mushrooms and tofu for a vegetarian version, or pork for a more classic approach.
Served with a tangy dipping sauce of fish sauce, soy, and sugar, each bite becomes a harmonious blend of textures and flavors.
Perfect for breakfast, brunch, or even a light dinner, these Vietnamese egg pancakes offer a taste of Hanoi's street food culture in your own kitchen.
The key is maintaining that crispy edge while keeping the center tender and the yolk perfectly runny—once you master it, you'll never want to go back to store-bought versions.
Ingredients for vietnamese egg pancake
Just 14 ingredients transform into Hanoi's crispy, runny-yolk street food magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Flour 🍚 | 1 ½ cups | Glutinous rice flour preferred |
| Large Eggs 🥚 | 6 whole | Room temperature for even cooking |
| Water 💧 | 1 ½ cups | Room temperature, filtered preferred |
| Vegetable Oil 🫒 | 2 tbsp | High smoke point like avocado oil |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| White Sugar 🍯 | 1 tbsp | Or coconut sugar for subtle flavor |
| Fresh Shiitake Mushrooms 🍄 | 1 cup | Sliced thin, stems removed |
| Extra-Firm Tofu 🧀 | 8 oz | Pressed and cubed |
| Green Onions 🧅 | 3 whole | Thinly sliced, white parts removed |
| Fish Sauce 🍶 | 1 tbsp | Vegetarian alternative like soy sauce |
| Soy Sauce 🍶 | 1 tbsp | Light soy preferred |
| Rice Vinegar 🍶 | 1 tbsp | White vinegar works too |
| Sesame Oil 🫒 | 1 tsp | For finishing, toasted preferred |
| Toasted Sesame Seeds 🌾 | 1 tbsp | For garnish |
The rice flour makes all the difference—glutinous rice flour gives that signature crispy edge, but regular rice flour works in a pinch. Bob's Red Mill or Trader Joe's carry it, or check the Asian market aisle. For the eggs, room temperature is key—they cook more evenly. I always grab extra eggs (half for the batter, half for filling) because nothing ruins a batch like running short. The mushrooms? Shiitake has that meaty texture, but cremini or oyster work too if that's what's on hand.
No fish sauce? Light soy sauce plus a pinch of sugar gets you close. The tofu needs pressing—wrap it in a towel, place a heavy pan on top for 15 minutes. For the batter, water temperature matters: too cold and it won't blend smooth, too hot and the eggs will scramble. If you're vegetarian, swap fish sauce for soy sauce plus a dash of sugar. The sesame oil is for finishing—don't skip it, but use sparingly. And those green onions? White parts only for the filling, green parts for garnish.
Batter keeps for 2 days in the fridge, but fresh is best. The cooked pancakes reheat beautifully—2 minutes in a steamer revives that crispy edge. Store leftovers in an airtight container with parchment between layers. For the filling, prep everything ahead—mushrooms, tofu, and onions can sit in the fridge for 3 days before assembling. The dipping sauce? Make it fresh—it's the secret to that perfect tangy kick.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just rice flour, eggs, water, oil, and salt. That’s it. No fancy pantry trips, no last-minute grocery runs. The batter comes together faster than I can say "breakfast," and honestly? It’s the kind of simplicity that makes me feel like a cooking genius.
- Crispy-Creamy Bliss: The secret’s in the sizzle. You fry those thin pancakes until the edges are golden and shatter like glass, but the inside stays soft—almost custardy. Between us, that contrast is ridiculously satisfying, especially when you dip them in soy sauce or chili. No frills, just pure, salty, savory joy.
- Breakfast or Snack: I make these for lazy mornings when I’m not in the mood for eggs the usual way. But they’re also my go-to for quick lunches—wrap one in rice paper with herbs for a fresh bite, or toss them in a bento box for school lunches. My kid’s favorite? The ones I sneak into her lunchbox cold, still crispy from the day before.
- Budget-Friendly Staple: Rice flour and eggs won’t break the bank, and a batch feeds my family for days. I freeze extras flat like little discs—they reheat in seconds, no sogginess. Plus, they’re the kind of dish that turns $3 worth of groceries into something that feels special. (Yes, even on a Tuesday night.)
Step-by-step instructions for Vietnamese egg pancake
Here's how to make these crispy tortilla cups with that perfect runny yolk center.
👨🍳 Step 1: Prepare the Filling Mixture
In a medium bowl, combine the 8 oz extra-firm tofu (pressed and cubed) with 1 cup sliced shiitake mushrooms. Add 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 0.5 tsp salt. Mix gently but thoroughly so the flavors meld together. Let this sit for 5 minutes while you prepare the batter—this gives the tofu time to absorb all those savory flavors.
Here's the thing—don't skip the pressing step with the tofu. I wrap it in a clean towel, place a heavy pan on top, and let it drain for 15 minutes. This removes excess water that would make your pancakes soggy. The filling should be dry enough to hold its shape when packed into the pancakes.
🍳 Step 2: Make the Pancake Batter
In a large mixing bowl, whisk together the 1.5 cups rice flour, 6 whole large eggs (room temperature), 1.5 cups water, 1 tbsp white sugar, and 0.5 tsp salt until completely smooth. The batter should be thin but not watery—like heavy cream consistency. If it's too thick, add 1-2 tablespoons water until it flows easily when you tilt the bowl.
I use a whisk for this step because it incorporates air better than a fork. You want tiny bubbles throughout the batter—this helps create those crispy edges we're after. Let the batter rest for 10 minutes at room temperature while you heat your pan. This resting period relaxes the gluten in the rice flour for a tender pancake.
🔥 Step 3: Cook the Pancakes on Medium Heat
Heat a 10-inch non-stick skillet over medium heat until hot (about 350°F). Add 1 tablespoon vegetable oil and swirl to coat the pan evenly. Pour about ½ cup batter into the center, quickly tilting the pan to spread it into a 6-inch circle. Cook for 2-3 minutes until the edges start to set and the top looks dry.
Here's where it gets fun—use a spatula to gently lift one edge and pour 1-2 teaspoons of the tofu-mushroom filling into the center. Then carefully fold the pancake over the filling, pressing gently to seal. Cook for another 1-2 minutes until the bottom is golden brown and crispy. You'll know it's ready when you can slide the pancake around the pan easily without sticking.
⏰ Step 4: Flip and Finish Cooking
Flip the pancake and cook for another 1-2 minutes until the second side is golden brown and crispy. The filling inside should be hot but not overcooked—we want it to stay tender. Transfer to a plate and keep warm while you make the remaining pancakes. I like to work in batches of 2-3 pancakes at a time to maintain even cooking.
Don't be tempted to stack them—keep them separate so they stay crispy. If they start to lose their crispness while waiting, just pop them back in the pan for 30 seconds to refresh the edges. The secret to perfect Vietnamese egg pancakes is that crispy exterior with that molten yolk center.
🍽️ Step 5: Serve with Finishing Touches
When all pancakes are cooked, transfer them to a serving platter. Drizzle each one with ½ teaspoon sesame oil and sprinkle with ½ teaspoon toasted sesame seeds. Garnish with ½ green onion (thinly sliced) on top of each pancake. Serve immediately while still warm and crispy.
Here's the moment that matters: cut into one to check the center. You want that yolk still runny but not completely liquid—it should be thick enough to hold its shape when you pick up a piece. The crispy edges should contrast beautifully with the soft, savory filling inside. Enjoy with a side of fresh herbs or a dipping sauce for the full Vietnamese experience!
Pro Tips For Making Vietnamese Egg Pancake
- STIR VIGOROUSLY AFTER RESTING: Whisk the rice flour and eggs together until no lumps remain, then let the batter sit for 10 minutes—this breaks down the starches. After resting, give it one final stir before cooking; I used to skip this and ended up with chewy patches instead of that signature silky texture.
- USE COLD WATER FOR BATTER: Measure out ice-cold water (yes, straight from the fridge) for mixing with the rice flour. Cold water keeps the batter from cooking prematurely and gives you a cleaner, more controlled spread when pouring onto the pan. Trust me, your first pancake will be a disaster if you use warm water.
- WATCH THE HEAT—LOW AND SLOW: Medium-low heat is non-negotiable. Too hot, and the outside burns before the center sets; too low, and the pancake turns gummy. Adjust your stove to the lowest setting that still sizzles gently when you add oil—about 120°C (250°F) if your thermometer’s handy. I learned this after flipping crispy, undercooked pancakes for a week.
- SALT THE EGGS FIRST: Dissolve the salt in the eggs before mixing with the rice flour—this distributes flavor evenly and prevents clumping. Skip this, and you’ll end up with pockets of blandness or, worse, a salty crust and a bland center. It’s a small step that makes a real difference in every bite.
Essential equipment for vietnamese egg pancake
Non-Stick Skillet
A 10-inch non-stick skillet is your best friend for these pancakes—it prevents sticking and helps create that signature crispy edge. I use a GreenPan Ceramic Non-Stick because it heats evenly and releases food without scraping.
If you don't have non-stick, a well-seasoned cast iron skillet works too, but you'll need to use more oil. Avoid aluminum—it heats too quickly and can burn the batter before the edges set. 🔥
Steamer Basket
While we cook these on a stovetop, a steamer basket comes in handy for reheating leftovers. Place cooked pancakes in the basket (with space between them) and steam for 2-3 minutes to restore that crispy texture.
I like the OXO Good Grips Steamer because it fits perfectly over most pots and has a tight lid to trap steam. For extra crispiness, steam for just 1 minute—any longer and they'll soften again.
Mixing Bowls
Use a large mixing bowl (at least 8-inch diameter) for the batter to accommodate the 1.5 cups rice flour and 6 eggs without spills. A stainless steel bowl works best because it won't absorb flavors or odors.
For the filling, a medium bowl (about 6-inch diameter) is perfect for combining the tofu, mushrooms, and sauces. I keep a set of Pyrex glass bowls handy—they're durable and easy to clean.
Whisk and Spatula
A balloon whisk is essential for blending the batter smoothly—it incorporates air better than a fork, creating tiny bubbles that help those edges crisp up. For flipping and folding, a heat-resistant silicone spatula (like OXO Good Grips) is a game-changer.
It won't scratch your skillet and gives you the flexibility to handle the delicate pancakes without tearing. Keep a small offset spatula nearby too for spreading the batter evenly.
Measuring Tools
Precision matters with rice flour—use a dry measuring cup (not scooping from the bag) to get the exact 1.5 cups needed. For liquids, a liquid measuring cup ensures accuracy with the 1.5 cups water. A microplane comes in handy for zesting the green onions and toasting sesame seeds.
I also keep a small kitchen scale for weighing the tofu (aim for 8 oz)—it's more reliable than volume measurements for pressed tofu.
Optional: Egg Separator
If you're feeling fancy (or want to experiment), an egg separator lets you make these pancakes with just whites—no yolks at all! The whites create a lighter texture, but the magic is in that runny yolk center.
I don't use one myself, but it's a fun trick for when you want to play with textures. For toasting sesame seeds, a small dry skillet over low heat works perfectly—just 1-2 minutes until golden and fragrant. 💫
Nutrition facts
Frequently asked questions
Can I make these Vietnamese egg pancakes without a non-stick pan?
Yes, but you'll need to adjust your technique. Use a well-seasoned cast iron skillet and increase the oil to 1.5 tablespoons per batch. Cook over medium-low heat to prevent burning, and avoid moving the pancakes until the edges are set. A light coat of oil on your spatula will also help prevent sticking. The texture won't be as crispy as non-stick, but they'll still be delicious!
What's the secret to getting that perfect runny yolk center?
The key is timing and heat control. Cook the pancakes over medium heat (not high) for 2-3 minutes per side until the edges are golden but the center still jiggles slightly. For extra insurance, use room temperature eggs—they cook more evenly. The yolk should be thick but still liquid when you cut into it, not fully set like scrambled eggs.
Can I prepare the filling ahead of time?
The filling keeps well in an airtight container for 3 days in the fridge. For best results, store the pressed tofu and mushrooms separately until ready to mix. When you're ready to assemble, combine with sauces and let sit for 10 minutes before using. The flavors actually improve overnight as the tofu absorbs more of the savory marinade.
Why did my pancakes turn out too thick?
This usually happens when the batter is too thick or the pan isn't hot enough. For next time, ensure your batter has a heavy cream consistency—add 1-2 tablespoons water if needed. Also, make sure your pan is preheated to 350°F before adding oil. If using a new pan, cook at medium-low heat for better control. The pancakes should be about ¼-inch thick when cooked.
What's the best way to reheat leftover Vietnamese egg pancakes?
Steaming is your best friend! Place pancakes in a steamer basket with space between them and steam for 1-2 minutes until crispy again. For a quick fix, you can also reheat in a non-stick pan over medium heat for 30-45 seconds per side. Avoid microwaving—they'll turn soggy. Store leftovers in an airtight container with parchment between layers to maintain crispness.