Instructions: 1 Bunch of Vietnamese fresh herbs like mint (rau thom), polygonum (rau ram), perilla leaves (la tia-to) or Asian chives (he)

Mix the packaged mix together with the water, coconut milk and finely sliced green onion. Put aside for at least 15 minutes. Steam the mung beans until cooked, about 20 to 25 minutes.

Slice the pork into thin strips. Peel the raw shrimps, devein and split them in half. Salad shrimp are already prepared for use. Heat a frying pan on medium high until very hot, then fry 2 tablespoons of pork with tablespoon of oil until pork is cooked through. Add 2 tablespoons of shrimp and a few slices of yellow onion. Fry until well done, about 2 minutes. Pour 1/3 cup of batter over filling, spreading it evenly around bottom of the pan. Add 2 tablespoons of mung beans to the pancake and a handful of bean sprouts. Add 1 tablespoon of oil and cook pancake to a crispy, golden color.

Gently fold the pancake in half like an omelet. Slide the pancake out onto a plate. Serve immediately with prepared nuoc mam dip (see recipe), lettuce leaves and fresh herbs.

To eat: Tear off a small amount of pancake and place on one lettuce leaf with some fresh herbs. Roll the lettuce and dip the roll in the nuoc mam. Garnish with red chili slices if desired.

Serves six to eight.

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