2 long red chillies, sliced
1 garlic clove, crushed
1 tbsp brown sugar
2 large limes, juiced (you will need 1/3 cup juice)
1/4 cup fish sauce
1 tbsp rice wine vinegar
1/4 cup vegetable oil
400g pork fillet, cut in half lengthways
1 cup gluten-free cornflour
1 tsp turmeric
2 tsp caster sugar
1 tsp salt
1/2 cup coconut milk
3/4 cup water
20 cooked prawns, peeled, deveined
1 cup bean sprouts, trimmed
1 bunch coriander, leaves removed
Place chillies and garlic into a small food processor and process until finely chopped. Transfer to a bowl. Add sugar, lime juice, fish sauce and vinegar. Stir until well combined. Cover and refrigerate until required.
Heat 1 tbsp oil in a frying pan over medium heat. When hot, add pork fillet and cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate. Cover and stand for 10 minutes before thinly slicing.
Combine cornflour, turmeric, sugar and salt in a bowl. Add coconut milk and water, gently whisking until well combined and smooth. Heat remaining oil in a non-stick frying pan over medium heat. When hot, pour 1/3 cup of pancake batter into pan, swirling quickly to form a thin pancake. Cook for 2 minutes or until base of pancake is golden and crisp. Turn pancake onto a flat surface. Cover to keep warm.
Cook remaining pancakes, adding more oil if required. Place a pancake onto serving plate, crispy side down. Cover half the pancake with slices of pork, prawns, bean sprouts and coriander. Cover filling with remaining half of pancake. Spoon over nuoc cham sauce. Serve immediately.