Banh Xeo Vietnamese Crepes

Instructions

1. Prepare the batter
   In a large mixing bowl, whisk together rice flour, cornstarch, turmeric powder, and salt. Gradually add coconut milk and water, stirring until smooth with no lumps. Add chopped green onions, mix well, and let the batter rest for at least 30 minutes.
2. Cook the filling
   Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add sliced onions and sauté until translucent, about 2 minutes. Add pork belly and cook until nearly done, about 3 minutes. Add shrimp and cook until pink and opaque, about 2 more minutes. Remove from the pan and set aside.
3. Make the crepes
   Heat a 10-inch non-stick skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan. Pour about 1/4 cup of batter into the pan, quickly tilting and rotating to form a thin layer. Immediately add some of the cooked pork and shrimp mixture on one half of the crepe, followed by a handful of bean sprouts.
4. Crisp the crepes
   Cover the pan for about 1 minute to help the bean sprouts wilt slightly. Uncover and cook until the edges become golden and crispy, about 2-3 minutes. Drizzle a little oil around the edges to enhance crispiness. Lower the heat and cook until the bottom is crispy golden brown, about 2 more minutes.
5. Fold and serve
   Gently fold the crepe in half using a spatula to cover the filling, creating a half-moon shape. Slide onto a serving plate. Repeat the process with the remaining batter and filling.
6. Assemble for eating
   Serve immediately with butter lettuce leaves, fresh herbs, and nuoc cham dipping sauce. To eat in the traditional Vietnamese style, wrap a piece of the crepe in a lettuce leaf along with herbs, then dip in the sauce before taking a bite.