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1
Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes.
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2
Allow pork to cool, then julienne into strips.
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3
Shell and devein shrimp; slice each one in half lengthwise.
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4
Rinse herbs and drain; set aside.
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5
In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.
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6
Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.
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7
Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
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8
Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly.
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9
Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.
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10
Transfer the crepe to a serving platter.
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11
Repeat process with rest of batter.
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12
Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).
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13
To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham.
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14
The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.
