Photograph: Karen Thomas
To make a dipping sauce, mix together the garlic, chilli and vinegar in a bowl. Set aside for 2 minutes. This ‘cooks' the garlic. Now add the fish sauce, sugar and 100ml water.
Make the crêpes by whisking together the flour, turmeric, coconut milk, 300ml water, thinly sliced spring onions, salt and sugar in a bowl, making sure it's smooth and free of lumps. Set aside to stand for 20 minutes, then whisk briefly before cooking.
Heat 1 teaspoon oil in a small, nonstick, lidded, heavy-based frying pan (about 16cm base diameter) over a high heat until hot. Fry 1 heaped teaspoon of the chopped shallots for 10-20 seconds until browned. Using a shallow ladle, pour in a thin layer of the crêpe batter (about 80ml), reduce the heat to medium-low and cover with a lid. Cook for 3 minutes, uncover and cook for a further 2-3 minutes until the crêpe is crispy and golden. Set aside on a tray and keep warm. Repeat this whole process with the remaining shallots and batter to make 8 crêpes in total.
Heat the remaining oil in a large frying pan or wok, season the pork and prawns with salt and pepper, and cook for 5 minutes until cooked through, adding the beansprouts for the final minute. Transfer to a plate.
Add the pork and prawn mix and some salad, spring onions and herbs to the crêpes, roll up and eat with the sauce.
Get ahead: make the dipping sauce up to a few hours ahead and keep in the fridge. Make all 8 pancakes up to a few hours ahead, layering between baking paper as you go, and reheat (folded) in a preheated oven at 120°C, fan 100°C, gas ½.
This recipe is adapted from My Vietnamese Kitchen by Uyen Luu (Ryland Peters & Small, £16.99)