Ingredients

Method

Mix rice flour, coconut milk, cold water, turmeric powder, and salt together in a bowl. Let the batter rest for at least 30 minutes.

In a non-stick pan over medium heat, add a slice of pork belly and a few shrimps. Cook until they are half done.

Pour a ladle of batter into the pan, swirling it to cover the entire surface of the pan. The batter should sizzle loudly -- that's how you know the pan is hot enough.

Cover the pancake with bean sprouts, onion, and chopped scallions. Cover the pan and let it cook for about 3 minutes, or until the bottom is crispy and the top is set.

Fold the pancake in half, then slide it onto a plate. Repeat with the remaining batter and fillings.

Serve the pancakes with lettuce, fresh herbs, and a dipping sauce made from fish sauce, sugar, and lime juice.