MealMap #67

A crisp, stuffed rice crêpe. A thin layer of batter — rice flour, water and turmeric, which gives it its yellow colour — is poured into a hot skillet, where it hisses; the name means "sizzling pancake" and refers to that sound. It is filled with pork, prawns, mung bean, bean sprouts and diced spring onion, then folded over. It arrives with a pile of leafy greens and herbs — lettuce, perilla, mint, basil — plus cucumber and pickled carrot and radish, and a sweet-and-sour garlic fish-sauce dip. You wrap a piece in a leaf, dip it, and eat. Cheap, easy street food, long associated with working people.

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