Method:

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. Combine nuoc cham sauce ingredients in a bowl. Stir through and set aside.

To Cook

1. Heat a 28cm non-stick pan over high heat. Add 3-4 pork belly strips, and few slices of onions. Then scatter 1 tbs mung beans across the pan.
2. After a minute, turn the pork belly over, place 3 prawns in the pan
3. Measure out half cup of batter and gently pour into the hot pan, while tilting the pan to swirl the batter to spread thinly. You should see bubbles forming on the surface.
4. After 2 minutes, heat still on high, trickle 1 tbs 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 fry for 2-3 minutes. As you check under  the pancake, it should be a deep golden brown, light and crispy. If it isn’t yet, leave it for another
5. Scatter a small handful of bean sprouts onto the pancake, and after a few seconds, gently fold the pancake over in half and slide onto a serving plate.
6. 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. Serve with the dipping sauce.

Our friends at Wine Selectors suggest pairing this dish with a Riesling.