Marion Grasby had trouble speaking Vietnamese, but none understanding the flavours of these crisp pancakes.
- To make batter, sift flours with turmeric, sugar and 1/2 teaspoon salt into a bowl. Whisk in coconut milk and 180ml (3/4 cup) water until smooth. Cover with plastic wrap and stand for 20 minutes.
- To make nuoc mam cham, whisk all ingredients in a small bowl until sugar dissolves. Makes 125ml (1/2 cup).
- Heat 1 tablespoon oil in a wok over high heat. Add prawns, pork and turmeric, and stir-fry for 3 minutes or until just cooked. Transfer to a bowl and cover to keep warm. Wipe wok clean with paper towel. Return wok to high heat with 2 teaspoons oil. Add eschalots and stir-fry for 1 minute or until soft.
- Preheat oven to 150C. Line an oven tray with baking paper. To cook pancakes, heat 2 teaspoons oil in a 22cm crepe pan or non-stick frying pan over medium–high heat. Scatter one-quarter of the eschalots over pan, then pour in 80ml (1/3 cup) batter, swirling to form a thin pancake. Cook, on one side only, for 4 minutes or until top is just firm and underside is crisp and golden. Transfer to prepared tray, cover with baking paper, then keep warm in oven. Repeat with remaining oil, eschalots and batter to make 4 pancakes, stacking each between baking paper.
- To make salad filling, combine bean sprouts, cucumber, carrot and herbs with 1 tablespoon nuoc mam cham in a bowl.
- Divide pork mixture and salad on one half of each pancake. Fold pancakes over filling and serve with lettuce leaves, lime cheeks and remaining nuoc mam cham sauce.
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