Vietnamese Shrimp and Pork Crepes (Banh Xeo) Recipe

Ingredients

• 1/4 cup dried peeled yellow split mung beans
• 1 cup unsweetened coconut milk (from a well-stirred 13 1/2- to 14-ounce can)
• 6 tablespoons water
• 1 cup Asian rice flour (not from sweet or glutinous rice)
• 1/2 teaspoon sugar
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt
• 1/4 cup Asian fish sauce (preferably Vietnamese nuoc mam)
• 1/4 cup fresh lime juice
• 1 1/2 teaspoons sugar
• 1/4 teaspoon minced garlic
• 1/4 teaspoon chopped fresh Thai chile, including seeds, or to taste
• 1/4 pound boneless pork shoulder, trimmed
• 3/4 pound medium shrimp in shell (31 to 35 per pound), peeled
• 2 tablespoons Asian fish sauce
• 1 teaspoon packed light brown sugar
• 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded
• 1 tablespoon vegetable oil
• 1 cup thinly sliced onion
• 1 cup thinly sliced mushrooms
• 1 tablespoon finely chopped garlic
• 1/4 teaspoon black pepper
• 4 teaspoons vegetable oil
• 6 ounces fresh soybean or mung-bean sprouts (2 1/2 cups), trimmed
• 1/4 cup chopped scallions
• 1 small head green or red leaf lettuce
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh cilantro sprigs
• Lime wedges