ingredients
all
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
minced
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
rinsed
2 whole dried chiles
finely minced
1 Tbsp distilled white vinegar
1/2 cup fish sauce
1/4 cup lime juice
2 cloves garlic
minced
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
cookware
  • Non-stick pans
  • Woks or large saute pans
  • mandoline
For the fillings:
1
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.
2
For the Shrimp – Dice the shrimp and combine with the remaining ingredients. Let marinate at least 20 minutes.
3
For the Vegetables - Combine scallions and mung beans in a small bowl. Set aside.
For the Chili Sauce
4
Whisk to combine all ingredients. Taste and adjust flavors – the sauce should be sweet, salty, sour, and spicy.
For the Crepes
5
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.
6
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
7
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.