1 lb boneless pork shoulder
sliced into 1/4" x 2" strips
1 Tbsp granulated sugar
1 Tbsp fish sauce
1 tsp ground black pepper
2 cloves garlic
1 Tbsp dry sherry
1 Tbsp bran oil
1 lb shrimp
1 tsp Kosher salt
1 tsp granulated sugar
1 Tbsp dry sherry
1 whole egg white
2 tsp cornstarch
1 Tbsp vegetable oil
4 whole scallions
cut into 2" batons
2 1/2 cups mung bean sprouts
2 whole dried chiles
finely minced
1 Tbsp distilled white vinegar
1/2 cup fish sauce
1/4 cup lime juice
2 cloves garlic
1/2 cup sugar
small carrot
julienned (or grated)
1 1/2 cup water
1 1/2 cups rice flour
1/2 tsp turmeric
2 cups water
1 tsp Kosher salt
1 whole scallion
thinly sliced
rice bran oil for frying
2 heads little gem lettuce
whole leaves
1 bunch cilantro
sprigs only
1 bunch mint
leaves picked
1 bunch Thai basil
leaves picked
  • Non-stick pans
  • Woks or large saute pans
  • mandoline
For the fillings:
For the Pork - Combine the pork with the remaining ingredients. Let marinate for at least 20 minutes, and up to overnight. Heat a wok until smoking, and add 2 Tbsp vegetable oil.
For the Shrimp – Dice the shrimp and combine with the remaining ingredients. Let marinate at least 20 minutes.
For the Vegetables - Combine scallions and mung beans in a small bowl. Set aside.
For the Chili Sauce
Whisk to combine all ingredients. Taste and adjust flavors – the sauce should be sweet, salty, sour, and spicy.
For the Crepes
In a large bowl, whisk together all ingredients. Let sit for at least 30 minutes, and up to overnight. Thin with more water if the crepe batter is too thick.
In a medium non-stick pan, heat about 1 ½ Tbsp of rice bran oil over medium-high heat. Add a few pieces of pork, shrimp, and vegetables and briefly saute. (Stir the crepe batter often to keep evenly mixed.) Ladle about 1/3 cup batter into the hot pan, enough to make a thin, round pancake. Swirl quickly to distribute the batter evenly. Cover pan and cook until bottom is deeply browned and crusty, and pancake is cooked through. Remove to a cutting board. Repeat with remaining ingredients.
To Serve
Cut pieces of the crepe into long rectangles, and tuck into lettuce leaves along with the cilantro, mint, and basil. Drizzle or serve with chili sauce on the side.