Bánh Xèo

1. In a mixing bowl, stir together the rice flour, cornstarch, and turmeric.
2. Pour in the coconut milk, water, and salt.
3. Whisk the mixture until it is fully combined, stirring out any lumps. It will be runny. Very runny. 
4. Let the batter sit for 10 minutes then fold in the scallions.
5. Pour boiling water over pork slices in a heat-proof bowl and allow to gently poach.
Drain when cool.
6. In a crepe pan, heat 1 teaspoon of canola oil on high heat.
7. Place sliced shrimp in a row on the top side of the pan.
8. Add a couple of slices of onions and cook them for 30 seconds or until they begin to
soften and lay in a few slices of pork.
9. Pour about a ½ a cup over the entire mixture and quickly lift the pan by the handle
and gently swirl it so the batter coats evenly all the way to the edges.
10. Cook the crepe until the batter begins to look dry, then place a handful of bean
sprouts on one half of the crepe.
11. Reduce the heat to low, and cook the crepe for another 2 minutes until the edges
easily pull away from the sides of the pan.
12. Lift one side of the crepe up and add a touch more oil to the pan.
13. Let the crepe cook for a few more minutes until it is golden and crispy on the
bottom.
14. Using a rubber spatula, fold the crepe in half and transfer it to a plate.
15. Repeat this process with the remaining batter, and serve each crepe in lettuce leaf
with some mint and fish sauce on top.