This is one of my favorite Khmer dishes! There is a lot of prep work, but trust me it is worth it! INGREDIENTS: 1/2 cup Lime Juice 1/2 cup Cane Sugar + 1 Tbsp + 1 tsp 1/2 cup Fish Sauce 1 1/2 cups Water + 4 cans Chopped up Garlic Thai Basil Mint Lettuce 16 oz bag of Fresh Rice Stick Noodles 1 coconut Peanuts 2 Cucumbers 1 Yellow Onion 17.63 oz Mikko Ready Mix for Rice Pancake 16 oz bag of Rice Flour 1 Tbsp Sea Salt (Fine Grain) + 1 tsp 1/2 Tbsp of Msg + 1 tsp 1/2 Tbsp Ground Turmeric 3 eggs 19 oz can of Coconut Cream Chicken drumsticks Pork Belly Olive Oil Optional: Red Pepper Flakes Bean Sprouts

PREP:
 
Make the Sauce:
Mix together
1/2 cup Lime Juice
1/2 cup Cane Sugar
1/2 cup Fish Sauce 
1 1/2 cups water 
Chopped up Garlic (Amount to your liking)
Refrigerate until needed


Wash:
Thai Basil, Mint, Lettuce
(Amount of greens to your liking)
& Fresh Rice Stick Noodles


Toast the Coconut
Crush the Peanuts
Slice cucumbers & onion

Make the Crepe Mixture:
In a large bowl combine
17.63 oz Mikko Ready Mix for Rice Pancake
16 oz bag of Rice Flour
1 Tbsp Cane Sugar
1 Tbsp Sea Salt
1/2 Tbsp of Msg
1/2 Tbsp Ground Turmeric 
3 eggs
19 oz can of Coconut Cream

Wear gloves so the Turmeric doesn’t stick to you
Squeeze the mixture until all the lumps are gone

Then fill the Coconut Cream can full of hot water
Add 1 can of hot water
Then 3 cans of room temp water
Stir well



Make the Meat Mixture:
Cut chicken into small pieces
(about 20 drumsticks)
Cut Pork into small pieces
Mix equal amounts of Chicken and Pork 
Add
1 tsp Msg
1 tsp Sugar
1 tsp Sea Salt

COOK: Cook the Meat Mixture  When the Meat is done Add Onions  & Coconut Cook on medium heat Coat your frying pan with Olive Oil Always stir the Crepe Mixture before pouring it in Spread the mixture across your pan using circluar motions Cover for a bit Make sure you cover it with a lid that has some ventilation Add some noodles Cover for a bit Add some Meat Mixture Cover for a bit Once nice and crispy fold in half ​