Authentic Vietnamese Banh Xeo: Crispy Savory Crepes

In a large bowl, whisk together the rice flour, coconut milk, water, and turmeric powder until smooth. Let the batter rest for 15 minutes.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add half of the sliced pork belly and cook until browned and crispy, about 3-4 minutes. Remove the pork and set aside.

Add half of the shrimp to the same skillet and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.

Pour about 1/2 cup of the batter into the hot skillet, swirling to coat the bottom evenly. Immediately scatter half of the cooked pork, shrimp, 1 cup of bean sprouts, and 2 tablespoons of chopped green onions over the batter.

Cover the skillet and cook for 3-4 minutes, or until the crepe is crispy and golden brown around the edges. Fold the crepe in half and slide it onto a serving plate.

Repeat steps 2-5 with the remaining oil, pork, shrimp, batter, bean sprouts, and green onions to make the second crepe.

Serve immediately with fresh lettuce leaves and a side of Vietnamese dipping sauce (nuoc cham).