Coconut-Rice Crêpes Filled with Pork
Chef Way Ratha Chau serves his classic Cambodian crêpes with a variation on tuk trey (fish sauce)—in this instance, fish sauce doctored overnight with sugar, carrots, ginger and other ingredients.Easy Way We've streamlined the list of ingredients for the vibrant sauce, and opted not to let it sit overnight so it can be mixed and eaten right away. More Pork Recipes
The coconut crêpe batter and carrot-chile sauce can be refrigerated separately overnight.
Rice flour is made from ground white rice. It's available in Asian markets and health-food stores.
Herbal, zesty Austrian Grüner Veltliner.