A wildly crisp, violently yellow Vietnamese crepe. The batter, colored with turmeric and enriched with coconut milk, is poured into a smoking hot wok to fry aggressively, trapping shrimp, pork, and bean sprouts in a brittle, lacy shell.
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The Slurry. Whisk the rice flour, turmeric, coconut milk, water/beer, and a pinch of salt into a very thin, watery liquid. Let it rest for 30 minutes .
The Sizzle. Heat a large skillet or wok over extremely high heat. Add oil, a few slices of pork, and shrimp. aggressively.
The Lace. Vigorously stir the batter (the flour sinks). Pour a ladle of the thin batter into the violently hot pan, swirling immediately to coat the entire surface. It must hiss loudly and form a thin, lacy edge.
The . Throw a handful of bean sprouts onto one half of the crepe. Cover the pan immediately for exactly 1 minute to the sprouts and cook the top of the batter.
The Crisp. Remove the lid. Lower the heat slightly and wait (about 2-3 minutes ) for the bottom to become entirely rigid, brittle, and deeply brown. Fold in half. Slide onto a plate. To eat, rip off a piece of the crispy crepe, wrap it in a mustard green leaf with fresh herbs, and plunge it into dipping sauce.
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