Vietnamese egg pancake

Main Vietnamese Breakfast Non vegetarian
0.0 out of 5 (0 ratings)
Vietnamese egg pancake
Servings: 1
Prep Time: 10 minutes
Cook Time: 10 minutes
Rating: 0.0 / 5 (0 votes)

Ingredients

  • 3 medium eggs
  • 1/4 tablespoon  fish sauce
  • 8 large cooked shrimp
  • 1/4 tablespoon fresh mint
  • 10 sprigs fresh cilantro diced fine
  • dash of salt
  • 1/4 teaspoon pepper
  • 1/4 cup mung bean sprouts

Instructions

Whisk the eggs. Add all the other ingredients and whisk lightly again.
Heat up skillet. When nonstick skillet is hot add your egg mixture and cook on medium heat until pancake is golden brown on bottom. Gently turn over pancake and cook for a few minutes.
 

Comments

Here is a great Vietnamese breakfast egg dish with Shrimp.
 

Nutritional Information

Nutritional information
Nutrition Facts
Serving Size 1 Vietnamese egg pancake
Servings Per Batch 1
Amount Per Serving
Calories405 Calories from Fat 3
% Daily Value *
Total Fat 16g24%
Saturated Fat 4g22%
Monounsaturated Fat 6g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 773g258%
Sodium 2058mg86%
Potassium 1541mg44%
Total Carbohydrate 12g4%
Dietary Fiber 6g 25%
Sugars 4g
Protein 52g 105%
Vitamin A 293%
Vitamin C 96%
Calcium 34%
Iron 7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition Visualization

Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
Calories 10439 kcal 522% DV
Protein 48.2g 96% DV
Total Fat 14.9g 19% DV
Carbohydrates 2656.2g 966% DV
Fiber 0.7g 2% DV
Sugar 1.7g 3% DV
Sodium 4200mg 183% DV

* Percent Daily Values are based on a 2000 calorie diet

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