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The batter should make a total of about 8-10 pancakes.
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I use about 1/2 cup of pork, one shrimp, and 1/4 cup of bean sprouts per pancake.
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The fresh herbs and lettuce are to your liking.
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Start by mixing both flours, and salt in a large bowl.
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Add in the coconut milk, beer, and water.
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Whisk until you have a smooth batter.
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Toss in the green onions and stir.
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Set aside and let the mixture rest for at least 30 minutes, or even better, overnight, covered in the refrigerator.
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Prepare all of your filling ingredients and have them ready to go.
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These pancakes cook rather quickly.
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Heat a nonstick skillet on medium, to medium high heat for a minute or so.
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Add in the oil and swirl around.
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When you begin to smell the oil heating up, toss in the cooked pork and shrimp, just to warm them through.
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Give the pancake mixture a good stir as things will have settled to the bottom of the bowl.
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Ladle in enough of the batter mixture to lightly blanket the shrimp and pork.
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You are not going for a thick and dense pancake here.
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Add the bean sprouts to the top of the pancake.
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Cover the skillet and cook the pancake for about three minutes.
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Uncover, and cook another 2-3 minutes.
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Using a spatula, slide it under the pancake, slide it around the edges, and carefully fold one side over the other.
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Place on a serving dish, and garnish with fresh mint, cilantro, lettuce leaves, and the Thai chile.
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Take a bit of the pancake, place it inside the lettuce leaf, and top with the fresh herbs.
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Drizzle some of the nuoc cham on the top and dig in.
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This Vietnamese savory pancake is a thing of beauty.
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Nice and crisp on the exterior, and soft and velvety on the interior.
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That along with the shrimp and pork, and the crunch from the bean sprouts ... Well, I think you just found your new best friend.
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Hope you enjoy.
