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Vegetable oil, for frying

Nuoc cham dipping sauce (see note)

2 cups rice flour

½ cup (125 ml) coconut milk

2 cups (500 ml) water

½ tsp salt

¾ tsp ground turmeric

2 spring onions, thinly sliced

½ cup cornflour

250 g pork belly, thinly sliced

250 g shrimp, peeled and deveined

1½ cups button mushrooms, sliced

1 small yellow onion, thinly sliced

2⅓ cups bean sprouts

Large handful of Boston lettuce leaves

5 sprigs mint

5 sprigs Thai (or regular) basil leaves

1 handful coriander leaves

Handful of shiso (optional)

1 ½ cups bean sprouts

½ cucumber, julienned

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1. In large bowl, add rice flour, coconut milk, water, salt, turmeric, spring onions, and cornflour. Mix well.

2. Add roughly a quarter of the pork belly in a large nonstick skillet over medium-high heat and fry for a few minutes on each side.

3. Add around a quarter of the shrimp and the yellow onion, and sauté for 30 seconds.

4. Stir up crepe batter, as some of it may have settled.

5. Ladle some batter into the pan, then swirl so that it coats the surface in a thin, even layer.

6. Pile roughly a quarter of the bean sprouts and mushrooms onto one side of the crepe, leaving some space near the very edges of the crepe.

7. Reduce the heat to medium, cover the pan and cook for 4 to 5 minutes.

8. The bean sprouts should be softened and the edges of the crepe should be starting to fall away from the pan.

9. Uncover and continue cooking until the shrimp and pork belly are completely cooked, and the crepe is crispy and browned on the bottom.

10. Using a spatula, lift the half of the spatula that is not covered with bean sprouts and mushrooms and fold the crepe in half.

11. Slide crepe gently onto plate.

12. Repeat with remaining batter and filling, making sure to wipe the pan and add vegetable oil between each crepe.

13. Serve with table salad and nuoc cham dipping sauce.

14. Eat by taking a piece of lettuce, putting some crepe inside it, then filling the crepe with some of the fresh herbs and bean sprouts.

15. Dunk into the nuoc cham and take a bite.

Note:

● To make the nuoc cham sauce, combine 1 tablespoon sugar, 2 tablespoons of fish sauce and 2 tablespoons of rice vinegar in a small heatproof bowl. Pour ½ cup hot water over top and stir until sugar has dissolved. Let cool. Meanwhile, add g1 minced garlic clove and 1 chopped Thai chilli to a bowl or mortar. Add 2 tablespoons of lime juice and use a pestle or fork to mash together. Add garlic mixture to fish sauce mixture and stir well to combine.