• 

  white rice

  100 g
• 

  water for soaking
• 

  dried mung beans (see Tips)

  100 g

Nuoc cham dressing

• 

  garlic cloves

  2
• 

  fresh bird's eye chilli trimmed and deseeded if preferred

  1
• 

  fish sauce

  60 g
• 

  white vinegar

  60 g
• 

  unsweetened coconut water

  125 g
• 

  caster sugar

  2 tbsp
• 

  lime juice

  2 tbsp

Pork and prawn filling

• 

  water

  500 g
• 

  boneless skinless pork belly

  200 - 250 g
• 

  peeled raw prawns

  150 g
• 

  salt

  1 pinch

Crêpes

• 

  water

  300 g
• 

  ground turmeric

  ½ tsp
• 

  coconut cream

  50 g
• 

  oil for frying
• 

  brown onion cut into slices

  ½
• 

  spring onions/shallots trimmed and cut into thin slices

  4
• 

  fresh bean sprouts

  200 g
• 

  lettuce leaves

  6 - 8
• 

  fresh coriander leaves to serve
• 

  fresh mint leaves to serve