1. Prepare the Batter:

   • In a mixing bowl, combine the rice flour, coconut milk, water, turmeric powder, and salt. Whisk until smooth. Let the batter rest for at least 30 minutes to allow the flavors to meld.

2. Prepare the Filling:

   • In a skillet over medium heat, add a tablespoon of oil. Sauté the sliced pork until cooked through, about 3-5 minutes. Add the shrimp and cook until they turn pink and opaque. Stir in the onion and cook for an additional 2-3 minutes. Remove from heat and set aside.

3. Make the Dipping Sauce:

   • In a small bowl, mix together fish sauce, water, sugar, lime juice, minced garlic, and sliced chili peppers. Stir until the sugar is dissolved. Adjust the flavors to your liking and set aside.

4. Cook the Pancakes:

   • Heat a non-stick skillet or cast-iron pan over medium-high heat. Add a tablespoon of oil, swirling to coat the pan.
   • Once hot, pour about 1/2 cup of the batter into the pan, tilting to spread it evenly into a thin layer.
   • Immediately add a portion of the filling (pork, shrimp, and some bean sprouts) onto one half of the pancake. Cover the pan with a lid and cook for about 3-5 minutes until the edges are crispy and the pancake is cooked through.

5. Serve:

   • Gently fold the pancake in half to enclose the filling. Transfer to a serving plate and repeat the process with the remaining batter and filling.
   • Serve Banh Xeo with fresh herbs and vegetables (like lettuce, cucumber, and mint) for wrapping, along with the dipping sauce on the side.

Tips

• Experiment with different fillings, such as mushrooms or other vegetables, to suit your taste.
• For a crispier pancake, ensure the skillet is hot enough before adding the batter, and don’t skimp on the oil.
• Banh Xeo can also be served as a main dish by increasing the portion size.