- Scoop the coconut cream from the top of the can of coconut milk. You can discard the water or reserve it.
- Add the rice flour, coconut milk cream, salt and 750ml water into a large mixing bowl. Whisk gently to combine.
- Add turmeric, beer and spring onion. You may need to add more water to create a loose batter.
- Allow to sit for 30-60 mins.
- Add split mung beans into a saucepan. Add 1 cup of water and bring to the boil. Cook and continue slowly adding more water until mung beans are soft. Cover with cling wrap and set aside.
- In a bowl, add shredded daikon and carrot. Cover with salt and mix through. Allow to sit for 15 mins. Squeeze out liquid and rinse under water.
- Add daikon and carrot into a bowl. Pour in enough vinegar to submerge the vegetables. Add in sugar and salt, and stir to dissolve. Allow to sit for 20 mins.
- Combine nuoc cham sauce ingredients in a bowl. Stir to dissolve sugar, then add pickled daikon and carrot. Stir through, cover with cling wrap and set aside.
- In a pan, heat 1 tbsp oil over medium-high heat. Add chicken mince and stir fry for 1 min. Add onion and stir fry until chicken mince is cooked and onion has softened. Stir through fish sauce, salt, sugar and pepper. Set aside.
- Heat a seasoned wok or non-stick pan over high heat.
- If using a wok, add 2 tbsp oil and rotate wok to coat sides with oil. If using a non-stick pan, use 1 tsp oil.
- Stir batter and add approx. 1 cup of mixture into the wok or pan.
- Quickly tilt the wok or pan and move in a circular motion to allow the batter to coat the surface.
- Scatter a few prawns over the pancake, followed by some pork belly slices, 1-2 tbsp chicken mince, 1-2 tbsp mung bean, onion and bean sprouts.
- Once edges have become golden brown and pull away from the side of the wok/pan, carefully fold in half using a spatula and your hands.
- Slide onto a plate and serve immediately with nuoc cham sauce, cucumber, mint and lettuce.
- Repeat with remaining ingredients until finished.