Looking for a way to make use of your roast chicken leftovers? Then we have you covered with our simple, flavour-packed Vietnamese chicken pancakes!

SERVES 4

INGREDIENTS
For the Vietnamese chicken
2 chicken breasts, cooked and shredded
1 carrot, peeled and grated
¼ cucumber, cut into strips
2 tbsp rice wine vinegar
2 tsp soy sauce
1 tsp caster sugar
2 tbsp chopped coriander, plus extra to garnish
For the pancakes
200 ml water
65 g rice flour
2 tsp olive oil
1 egg, beaten
Pinch salt
¼ tsp ground turmeric
2 tbsp vegetable oil

METHOD
For the Vietnamese chicken
1. Place all the ingredients in a bowl. Toss to coat.
For the pancakes
1. Whisk together all the ingredients, except for the vegetable oil, to form a thin, runny batter.
2. Heat the oil in a non-stick pan over medium heat. Pour in a thin layer of batter. Once set, flip and cook the other side. Set aside. Repeat with the remaining batter.
3. Serve the Vietnamese chicken with pancakes and garnish with coriander.

Another recipe to make use of  your leftover roast would be our Asian rice salad with shredded roast chicken!