Directions

To Prep

1. Add the rice flour, coconut milk, salt and water into a large mixing bowl. Whisk gently to combine. Add turmeric and spring onions. Allow to sit for 30-60 mins.
2. In the meantime, combine nuoc cham sauce ingredients in a bowl. Stir through and set aside.
3. To Cook
4. Heat a 28cm non-stick pan over high heat. Saute 3-4 pork belly strips and few slices of onions in the pan. Then scatter 1 tbsp of mung beans across the pan.
5. After a minute, turn the pork belly over to cook on the other side. Add 3 prawns to the pan to cook.
6. Measure out half a cup of batter and gently pour into the hot pan, while swirling the pan around to spread the batter thin and even. You should see bubbles forming on the surface.
7. After 2 mins, heat still on high, trickle 1 tbsp oil from around the side of the pan for the oil to flow onto the pancake sides and start to sizzle and crisp. Let it cook for another 2-3 mins. Check under the pancake, it should be a deep golden brown, light and crispy. If it isn’t yet, leave to cook for another minute.
8. Scatter a small handful of bean sprouts onto the pancake, and fold the pancake over in half and slide onto a serving plate.
9. To serve, cut a small piece of the pancake with the fillings and place onto a lettuce leaf. Add mint and coriander, and roll it in half. Enjoy with the nuoc cham dipping sauce.