Saigon Crepes with Vietnamese Table Salad and Cilantro Lime Dipping Sauce

Ingredients

• 1/4 cup dried split yellow mung beans
• 12 ounces coconut milk
• 1/2 cup water
• 1 cup rice flour
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 4 cloves garlic
• 3 ounces fresh ginger, peeled and thinly sliced (a 1 1/2 to 2-inch piece ginger root)
• 3 tablespoons chili paste (blended hot chili peppers, garlic, oil and salt)
• 1/2 cup chopped cilantro with stems
• 1 cup soy sauce
• Juice and pulp from 2 freshly squeezed limes
• 1/2 cup sugar
• Salt and freshly ground black pepper
• 10 leaves red leaf lettuce or green leaf lettuce
• 1 English cucumber, skin on, chopped
• 1 cup bean sprouts, trimmed of roots
• 1 cup mint leaves
• 1 cup Thai basil
• 1 cup cilantro leaves
• 1 cup rau ram leaves (Vietnamese cilantro)
• 1 cup chopped saw leaf herb (Ngo Gai, Thorny Coriander, or Tabasco parsley)
• 3 cups bean sprouts
• 1 cup cilantro leaves
• 1 bunch scallions, minced

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