Vietnamese banh xeo crepes with pork and nuoc cham dipping sauce | Sunbasket

Ingredients

• Sunbasket banh xeo crepe mix (rice flour - cornstarch - ground turmeric)
• ¼ cup coconut milk
• 1 head lettuce (such as romaine or green leaf)
• 5 or 6 sprigs fresh mint
• 6 or 7 sprigs fresh cilantro
• 1 lime
• Sunbasket nuoc cham base (fish sauce - garlic - coconut sugar)
• 1 tablespoon sambal oelek (optional)
• 2 pork blade steaks (about 6 ounces each)
• 1 yellow onion
• 3 scallions
• ¼ pound sprouts (such as mung bean or alfalfa)