Ingredients
- 300g Lilydale Free Range Breast Steaks
- 300g rice flour
- 125ml coconut milk
- 500ml iced water
- 1 tablespoon turmeric
- 1 teaspoon salt
- ½ teaspoon white pepper (or to taste)
- 4 cups bean sprouts
- Asian herbs such as coriander and mint to serve
Nuoc cham dipping sauce
- 4 tablespoons fish sauce
- 4 tablespoons rice wine vinegar
- 1 red chilli, chopped
- 2 tablespoons caster sugar
- 125ml hot water
- 1 garlic clove, crushed
- 2 tablespoons lime juice