- 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.
- In the meantime, combine nuoc cham sauce ingredients in a bowl. Stir through and set aside.
- To Cook
- 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.
- After a minute, turn the pork belly over to cook on the other side. Add 3 prawns to the pan to cook.
- 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.
- 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.
- Scatter a small handful of bean sprouts onto the pancake, and fold the pancake over in half and slide onto a serving plate.
- 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.