Bánh Xèo

In a large bowl, whisk together the rice flour, cornstarch, turmeric powder, and salt.

Make a well in the center, pour in the coconut milk, beer, and warm water, and whisk until smooth.

Whisk in the thinly sliced scallion greens and set the batter aside to rest for 1 hour.

Dissolve the granulated sugar in the lime juice, fish sauce, and water.

Stir in the minced garlic and minced chilies and set aside.

Place the soaked and drained mung beans in a small saucepan and add enough water to cover. Bring to a boil, then reduce the heat to maintain a simmer and cook until soft, about 5 minutes. Strain well.

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat. Add pork slices, shrimp, and sliced onion. Cook, stirring occasionally, until the pork and shrimp are golden and cooked through, about 3 minutes. Season with fish sauce, sugar, salt, and pepper. Push the mixture to one side of the skillet.

Pour ½ cup of batter into the skillet, swirling to cover the bottom evenly. Cook until partially set, about 45 seconds.

Sprinkle 1 to 2 tablespoons of cooked mung beans and a heaping ⅓ cup of bean sprouts over the crepe.

Lower the heat to medium, cover, and cook until the bean sprouts have wilted slightly, about 3 minutes. Uncover and drizzle 1 to 2 teaspoons of oil around the rim of the skillet. Cook, uncovered, until the edge of the crepe crisps and pulls away from the rim, turning golden brown, about 2 minutes more. Adjust heat as needed.

Fold the crepe in half with a spatula and slide it onto a serving platter. Keep warm. Wipe the skillet clean and repeat with the remaining filling and batter to make 5 crepes.

Pass the platter of crepes with the garnishes (lettuce, mint, perilla, basil, pickled carrots and daikon) and dipping sauce. Tear off a piece of the crepe, wrap it with lettuce and herbs, and dip in the nuoc mam cham.