FOR THE CREPE:
1 cup rice flour
1 cup water
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon turmeric powder
FOR THE FILLING:
pork (thinly sliced)
fresh medium prawns (peeled and deveined)
onion (halved and sliced)
FOR THE NUOC CHAM (DIPPING SAUCE):
4 cloves garlic (minced)
1/4 cup sugar
1 1/2 cup water
1/2 cup fish sauce
1/4 cup vinegar
Heat a tablespoon of oil in a skillet over medium heat and saute the onion until fragrant and translucent. Next, add the pork and prawn, and cook until the prawns turn pink. Remove and set aside.
To make the crêpe batter, mix rice flour, water, coconut milk, salt and turmeric in a mixing bowl until it becomes smooth. Set aside for 10 minutes.
Heat a little oil in a non-stick skillet over medium heat, making sure it coats the entire surface. Once the pan is hot, pour in a ladle of the batter and turn the skillet to obtain a thin round layer of batter. Scatter some of the bean sprouts on to the crêpe, followed some of the cooked pork and shrimp on one half of the crêpe.
Reduce the heat to low, cover the skillet with a lid and continue to fry for about 3 minutes, or until the crêpe turns golden brown and crispy. Fold the crêpe in half and slide it on to a plate. Repeat until all the batter and filling are used up.
To prepare the dipping sauce, mix all ingredients for the sauce together, and serve along with the crêpe, lettuce, mint leaves and cilantro.