Ingredients
500g ordinary rice flour
200g beansprouts
300g pork
300g field shrimp
5 eggs
200g liquid lard
Fish sauce, pepper, vinegar, chili, garlic, sugar, salad greens, fresh herbs and coriander.

Preparation
Mix rice flour with water in a pot; beat eggs and mix with the rice paste.

Discard shrimp feeler; shell shrimp’s head; wash well and drain; season with fish sauce and pepper; set aside to marinate; wash and slice pork; season with fish sauce and pepper; set aside to marinate.

Heat the fat in a preheat cast-iron pan (cook over low heat), ladle the paste into the pan and spread; place shrimp, pork and beansprouts on top; cook, covered, until shrimp and a pork is cooked; uncover and fold pancake in half; when the pancake is golden, remove from the pan; continue until there is no more paste. Serve with salad and dipping sauce.

Making dipping sauce
Preserve minced garlic and chili in vinegar mixed with sugar. Before serving, add some cool, previously boiled water and fish sauce and stir well.