The main ingredients are rice flour and tapioca starch.
Traditional stuffed pancakes are heated, boiled in an iron or aluminum pot, to let out steam through a cloth that stretches across the surface of the pot.
Today stuffed pancakes can be made at home using a nonstick pan.
When the skillet is heated, pour one ½ cup of batter into the hot skillet, quickly swirling to coat the bottom. Cover the skillet for about 20 seconds and cook until batter looks set. The pancakes are then rolled with fillings such as minced pork and mushrooms.
Delicious rolls must have a thin and clammy layer covering the roots of cassava, shrimp, and meat. Vietnamese stuffed pancakes are served with thick pieces of Vietnamese pork ham, a piece of fried crispy shrimp cake, fried onion, herbs and also sweet and sour fish sauce according to the following recipe: 2 scoops of fish sauce: 3 scoops of sugar: 4 scoops of water and a little amount of lemon juice depending on taste preference.
