Back to 4 servings batter 1 cup rice flour, not glutinous (sweet) rice flour 2 tablespoons cornstarch 1 teaspoon ground turmeric, for color 0.5 teaspoon kosher salt, use half as much table salt 0.5 cup coconut milk, keep to this amount; too much makes the crepe soft 1.5 cups water, add a little more if the batter is too thick 2 scallions, thinly sliced, added just before cooking filling 0.5 pound pork belly, thinly sliced; pork shoulder is leaner 0.5 pound shrimp, peeled, deveined, halved lengthwise 1 medium yellow onion, thinly sliced 1 pound mung bean sprouts, washed, drained and dried well 0.5 teaspoon fish sauce, for seasoning the pork 0.25 teaspoon black pepper, freshly ground, for seasoning the pork cooking neutral oil, such as vegetable oil, for frying to serve lettuce or mustard greens, for wrapping mint, cilantro and perilla (shiso) leaves, for wrapping nước chấm, sweet, sour and salty dipping sauce
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1 Step 1: Combine the rice flour, cornstarch, turmeric, salt, coconut milk, and water in a bowl and whisk until no lumps remain. Let the batter sit at room temperature for at least 30 minutes, or cover it and chill overnight.2 Step 2: For the nước chấm, mix the fish sauce, sugar, lime juice, and warm water, stirring until the sugar is fully dissolved. Add minced garlic and chili to taste.3 Step 3: Toss the pork belly with fish sauce and black pepper, and sprinkle the shrimp with a pinch of salt. Keep both next to the sliced onion.4 Step 4: Warm 1 teaspoon oil in an 8-inch nonstick skillet over medium-high heat until it shimmers. Add a bit of onion, the pork, and the shrimp, and stir-fry 2 to 3 minutes, until the shrimp are opaque and pink and the pork belly is cooked through with no pink remaining (it should reach 145°F/63°C inside). Nudge the filling to one side of the pan.5 Step 5: Stir the batter and mix in the scallions. Ladle about 1/3 cup into the bare side of the pan, then tilt and swirl fast so the batter spreads thin and creeps up the sides, flowing under the filling too.6 Step 6: Top one half with a handful of bean sprouts. Put on the lid, lower the heat to medium, and cook about 3 minutes, until the sprouts wilt and the edges of the batter turn translucent.7 Step 7: Lift the lid and keep cooking 5 to 6 minutes longer, drizzling a little oil around the rim, until the edges release from the pan and the crepe is golden, crackly, and flecked with charred spots. Wipe any moisture off the lid before replacing it so it doesn't drip onto the crepe.8 Step 8: Fold the crepe over the filling like a half-moon and transfer it to a plate. Make the rest the same way, stirring the batter before every pour. Keep finished crepes warm in a 200°F (95°C) oven if needed.9 Step 9: Serve immediately with lettuce, herbs, and nước chấm. Break off a piece, wrap it in a lettuce leaf along with herbs, and dip it in the sauce.getsaucepan.com/r/9fa7a4c1-0aab-54e9-8914-2cacb24702de
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