Bánh Xèo

Preparing the crepe batter:

1. 1In a large bowl, mix the rice flour, wheat flour, sugar, salt, and turmeric.
2. 2Gradually add the coconut milk and water while whisking until you get a smooth, lump-free batter.
3. 3Let rest for about 30 minutes.

Preparing the filling:

1. 4Finely slice the spring onions.
2. 5Cut the pork belly into cubes.
3. 6Peel the shrimp and remove the dorsal vein.
4. 7Heat a pan over medium heat and sauté the pork belly cubes until golden and crispy.
5. 8Remove from the pan and set aside.
6. 9In the same pan, cook the shrimp until pink and cooked through.
7. 10Remove from the pan and set aside with the pork.

Cooking the Bánh Xèo:

1. 11Heat a pan over medium-high heat and add a little oil.
2. 12Pour a ladleful of batter into the hot pan and spread it into a thin layer to form a crepe.
3. 13Add a little spring onion, some mung bean sprouts, and a few pieces of pork and shrimp on one half of the crepe.
4. 14Cook for 2 to 3 minutes until the edges start to lift and the crepe is golden and crispy.
5. 15Fold the crepe in half to cover the filling and transfer to a plate.
6. 16Repeat with the remaining batter and filling.
7. 17Serve the Bánh Xèo hot, with lettuce leaves, fresh mint, cilantro, and nuoc cham sauce for dipping.