Ingredients

• 100gpeeled dried mung beans
• Vegetable oil, for stir-frying
• 2garlic cloves, minced
• 200gsmall prawns (such as school) legs and head trimmed
• 200gboneless pork belly, fat trimmed, thinly sliced
• 1onion, thinly sliced into rings
• 500gmung bean sprouts
• 1each of green oak lettuce, leaves separated, to serve
• 11 bunch each of perilla, mint, Vietnamese mint and fish mint leaves, to serve
• 100grice flour
• 25gplain flour
• 1tspturmeric powder
• 1/2 tspsalt
• 150mlcoconut cream
• 150 mlsoda water
• 3tbsfish sauce
• 3tbsrice vinegar
• 2 tbssugar
• 2garlic cloves, chopped
• 1bird’s eye chilli, thinly sliced
• 2 tbslime juice

Method

• For the Nuoc Mam Cham fish sauce, combine the fish sauce, rice vinegar, sugar and ½ cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice
• Put the dried mung beans in a bowl, cover with water and soak for 20 minutes, then drain. Transfer to a steamer basket over a pan of boiling water and steam for 20 minutes.
• Place a frying pan over medium heat, add 1 tablespoon of the oil, 1 teaspoon of minced garlic and the prawns and stir-fry for 3 minutes. Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside. Place a frying pan over medium heat, add 1 tablespoon of the oil, 1 teaspoon of minced garlic and the prawns and stir-fry for 3 minutes. Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside
• To make the batter, combine the rice flour, plain flour, turmeric, salt, coconut cream and soda water. Whisk well and set aside for 10 minutes. Wash the lettuce leaves and herbs and arrange them on a large platter.
• Place a small heavy-based non-stick frying pan (about 20cm) over medium heat. Add 1 tablespoon of oil. Once the oil is hot, add enough batter to coat the base of the pan swirling as you pour. Now add a few onion rings, then sprinkle a small handful of mung beans, followed by some prawns, pork and bean sprouts. Fry for 2 minutes, or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients.
• Fold the pancake in half to make it ‘smile’, and roll it in a lettuce leaf, adding perilla and mint leaves. Dip into nuoc mam cham dipping sauce.