Sourdough Vietnamese Turmeric and Black Pepper Griddle Cakes

Name: Sourdough Vietnamese Turmeric and Black Pepper Griddle Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup (240 ml) active sourdough starter (fed 4–6 hours ahead, bubbly and risen), at room temperature, bubbly; 1¼ cups (155 g) all-purpose flour; ½ cup (120 ml) warm water (80–90°F / 27–32°C); 1½ tsp (3 g) turmeric powder; ¾ tsp (1½ g) black peppercorns, freshly cracked or coarse black pepper, coarse or cracked; ¾ tsp (4 g) fine sea salt; 3 medium (120 g) shallots, thinly sliced, thinly sliced (about ⅛ inch / 3 mm); 2 tbsp (30 ml) vegetable oil or neutral oil (for cooking cakes); 1½ tbsp (22 ml) vegetable oil or neutral oil (for shallots); ¼ cup (60 ml) Vietnamese fish sauce (nuoc mam), optional for dipping (optional); 1 tbsp (15 ml) fresh lime juice, optional for dipping sauce, fresh squeezed (optional); fresh cilantro or Thai basil, optional for serving, leaves for garnish (optional)

From the MyKitchenBank Kitchen

Crispy-edged griddle cakes made with sourdough starter, infused with warm turmeric and cracked black pepper, scattered with caramelized shallots. The naturally fermented sourdough adds tang and complex flavor while creating a tender crumb and golden exterior when pan-fried. Serve warm with fish sauce for dipping or alongside a simple herb salad—inspired by Vietnamese bánh cuốn and griddle breads but with sourdough's subtle sourness.

Prep: 20 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 15 min
Makes: 8 griddle cakes (2 per serving)

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Ingredients

4 servings

1 cup (240 ml) active sourdough starter (fed 4–6 hours ahead, bubbly and risen), at room temperature, bubbly
1¼ cups (155 g) all-purpose flour
½ cup (120 ml) warm water (80–90°F / 27–32°C)
1½ tsp (3 g) turmeric powder
¾ tsp (1.5 g) black peppercorns, freshly cracked or coarse black pepper, coarse or cracked
¾ tsp (4 g) fine sea salt
3 medium (120 g) shallots, thinly sliced, thinly sliced (about ⅛ inch / 3 mm)
2 tbsp (30 ml) vegetable oil or neutral oil (for cooking cakes)
1½ tbsp (22 ml) vegetable oil or neutral oil (for shallots)
¼ cup (60 ml) Vietnamese fish sauce (nuoc mam), optional for dipping (optional)
1 tbsp (15 ml) fresh lime juice, optional for dipping sauce, fresh squeezed (optional)
fresh cilantro or Thai basil, optional for serving, leaves for garnish (optional)

Equipment (7)

Large mixing bowl
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Cast-iron griddle or 12-inch (30 cm) non-stick skillet
Paper towels
Shallow bowl (for dipping sauce, optional)

Steps

Before you start

Use active, bubbly sourdough starter (fed 4–6 hours before or overnight)
Have shallots prepped and caramelized or quickly fried
Measure all spices before mixing dough
Ensure your griddle or skillet is well-seasoned or use a non-stick surface for best results

1
Fry the shallots
- Heat 1.5 tablespoons (22 ml) of vegetable oil in a small skillet over medium heat.
- Add the sliced shallots and cook, stirring often, until they turn deep golden brown and crispy at the edges, about 8–10 minutes.
- They will continue to darken slightly as they cool.
- Transfer to a paper towel–lined plate to drain and cool.
- Season lightly with salt.
- Set aside.
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Ready when: Shallots are deep golden brown and crispy at the edges
Tip: Don't rush the shallots; lower heat if they darken too quickly. They'll crisp more as they cool.
2
Mix the dough
- In a large mixing bowl, combine the active sourdough starter and warm water (80–90°F / 27–32°C).
- Whisk gently until the starter is mostly incorporated.
- Add the all-purpose flour, turmeric powder, cracked black pepper, and fine sea salt.
- Using a wooden spoon or damp hand, mix until a shaggy, slightly sticky dough forms.
- The dough should be wetter than bread dough but hold together.
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Ready when: Shaggy, sticky dough with no dry flour patches
Tip: Don't overwork; stirring just until combined prevents tough cakes. The dough should be soft and slightly wetter than pancake batter.
3
Rest the dough
- Cover the bowl loosely with a kitchen towel or plastic wrap and let the dough rest at room temperature for 20–30 minutes.
- The dough will relax slightly and become easier to work with, and the starches will absorb more water.
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Ready when: Dough is relaxed and slightly more cohesive
Tip: This rest improves texture and makes portioning easier. Don't skip it.
4
Heat the griddle
- Place a cast-iron griddle or 12-inch (30 cm) non-stick skillet over medium-high heat.
- Let it heat for 2–3 minutes.
- To test readiness, flick a few drops of water onto the surface—they should sizzle and evaporate immediately.
- Lightly brush or wipe the surface with about ½ tablespoon (7 ml) of vegetable oil.
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Ready when: Water droplets sizzle and evaporate on contact
Tip: A properly heated griddle is crucial for crispy edges; don't lower the heat once you start cooking.
5
Portion and cook first batch
- Using a ¼-cup (60 ml) measure or ice cream scoop, portion the dough onto the hot griddle, leaving about 3 inches (7.5 cm) between each cake.
- You should fit 2–3 cakes at a time depending on your griddle size.
- Use a damp spatula or the back of a wet spoon to gently spread each portion into a rough circle about ¼ inch (6 mm) thick.
- Scatter a pinch of fried shallots over each cake.
- Cook undisturbed for 2–3 minutes on the first side until the bottom is light golden and crispy.
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Ready when: Bottom is light golden brown and crispy, edges look set
Tip: Don't move the cakes while they cook the first side; this gives you a crispy base. Wet your spatula to prevent sticking.
6
Flip and finish
- Carefully flip each cake using a wide, flat spatula.
- Cook the second side for 2–3 minutes until it is also light golden and the cake feels firm when pressed gently (not mushy).
- The edges may look slightly darker or crispier than the first side.
- Transfer cooked cakes to a warm plate and keep covered loosely with foil while you cook the remaining batches.
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Ready when: Second side is light golden; cake feels firm to a gentle press
Tip: Keep cooked cakes warm but uncovered initially so steam doesn't soften the crispy edges. Cover only when all are done.
7
Make fish sauce dipping sauce (optional)
- While the cakes cook, stir together the fish sauce and fresh lime juice in a small bowl with about 2 tablespoons (30 ml) of warm water.
- This light, pungent sauce balances the warm spices beautifully.
- Taste and adjust fish sauce or lime to your preference.
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Ready when: Fish sauce and lime are fully stirred together
Tip: Fish sauce smells pungent but tastes savory and balanced when combined with lime. Start with less and adjust to taste.
8
Serve
- Arrange the warm griddle cakes on a serving platter.
- Scatter any remaining fried shallots on top.
- Serve immediately with the fish sauce dipping sauce on the side (if using) and fresh herbs like cilantro or Thai basil for garnish and color.
- These are best eaten warm while the exterior is still crispy.
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Tip: Serve within 5 minutes of cooking for the crispiest texture. Reheated cakes will be softer.

Good to know

Tips

Active sourdough starter is essential—it should be visibly bubbly, risen, and smell pleasantly sour. A sluggish or flat starter will produce dense, heavy cakes. Feed your starter 4–6 hours ahead (or overnight) and use it at its peak.
The dough is sticky by design; this creates tender, slightly chewy cakes. If you find it unmanageable, lightly flour your hands, but avoid over-flouring, which will dry out the batter and make tough cakes.
Fried shallots add sweet, crispy texture and a savory note. If you prefer less sweetness, reduce cooking time slightly, or substitute with crispy fried garlic chips (reduce to 2–3 cloves, sliced).
These griddle cakes are crispy outside but tender within due to the sourdough fermentation. Don't expect them to be as dense or chewy as a commercial bánh cuốn; the sourdough makes them lighter and more complex in flavor.

Make ahead

Sourdough starter can be prepared the day before and refrigerated; bring to room temperature and feed 4–6 hours ahead of cooking. Shallots can be fried up to 4 hours ahead and stored in an airtight container at room temperature. The dough itself is best made fresh, but can rest covered in the fridge for up to 8 hours; bring to room temperature for 15 minutes before cooking.

Storage & reheating

Cooked cakes are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet over medium heat for 1–2 minutes per side to restore some crispiness, or wrap loosely in foil and warm in a 325°F (160°C) oven for 5 minutes. Do not refrigerate or freeze; the texture will become dry and dense.

Substitutions

turmeric powder → 1 teaspoon (2 g) of fresh turmeric root, finely grated, or ½ teaspoon (1 g) of turmeric paste. Fresh turmeric adds brightness; use half the powder amount if substituting with paste due to higher concentration.
black peppercorns, freshly cracked or coarse black pepper → ¾ teaspoon (1.5 g) of freshly ground white pepper, or a pinch of cayenne pepper mixed with black pepper for heat. White pepper is milder and more delicate; cayenne adds heat instead of pepper's warm spice.
shallots, thinly sliced → Thinly sliced red onion (use same weight) or a mixture of scallion whites, fried until crispy. Red onion is sharper and less sweet; fried scallion whites add an onion note with a different texture.
Vietnamese fish sauce (nuoc mam), optional for dipping → Soy sauce mixed with a squeeze of lime juice, or a good-quality anchovy paste thinned with water. Soy sauce is less pungent but adds umami; the lime will keep it bright. Anchovy paste mimics fish sauce's savory depth.