By Helen Nguyen

Filling:

• ½  lb pork butt or pork belly, cut into thin sliced
• 1 cup mung bean (peeled, soaked)
• ½  tsp salt
• ½  tsp sugar
• 1 tsp fish sauce
• 1 tsp ground black pepper
• ½  lb of shrimp (med to L size, peeled, deveined)
• 1 yellow onion (med) thinly sliced
• 4 cups of bean sprouts

Batter:

• 12 oz rice flour
• 1 Tbsp turmeric powder
• 2 Tbsp corn starch
• 3 cups of warm water
• 8 oz coconut milk
• 6 oz beer
• 1 cup of chopped scallions
• 1/2 tsp salt

Accompaniments:

• Green leaf lettuce
• Mint (Rau Thom)
• Perilla (Tia To)
• Basil (Rau Que)
• Nuoc Mam Cham 
• Pickled carrots & daikon