Banh xeo (crispy Vietnamese pancake)

• 100 g white rice
• water, for soaking
• 100 g dried mung beans (see Tips)

Nuoc cham dressing

• 2 garlic cloves
• 1 fresh bird's eye chilli, trimmed and deseeded if preferred
• 60 g fish sauce
• 60 g white vinegar
• 125 g unsweetened coconut water
• 2 tbsp caster sugar
• 2 tbsp lime juice

Pork and prawn filling

• 500 g water
• 200 - 250 g boneless skinless pork belly
• 150 g peeled raw prawns
• 1 pinch salt

Crêpes

• 300 g water
• ½ tsp ground turmeric
• 50 g coconut cream
• oil, for frying
• ½ brown onion, cut into slices
• 4 spring onions/shallots, trimmed and cut into thin slices
• 200 g fresh bean sprouts
• 6 - 8 lettuce leaves
• fresh coriander leaves, to serve
• fresh mint leaves, to serve