Sizzling Banh Xeo — Crispy Vietnamese Coconut Turmeric Crepes

Whisk together rice flour, cornstarch, turmeric, and salt in a large bowl. Pour in coconut milk and cold water, whisking until completely smooth. Stir in the sliced scallions. Let the batter rest for 10 minutes.

Prepare the nuoc cham by dissolving sugar in warm water, then adding fish sauce, lime juice, minced garlic, and sliced chili. Set aside.

Heat a tablespoon of oil in a large non-stick or well-seasoned skillet over medium-high heat. Sear a few slices of pork belly until lightly browned, about 2 minutes. Add a few shrimp and cook until just pink, about 1 minute.

Push the meat and shrimp to one side. Give the batter a good stir, then pour about 1/3 cup into the center of the pan, immediately swirling to coat the bottom in a thin, even layer.

Scatter a handful of bean sprouts and sliced onion over one half of the crepe. Cover the pan and cook for 2 to 3 minutes until the edges begin to curl and turn deeply golden and crispy.

Uncover, fold the crepe in half like an omelet, and press gently. Cook uncovered for another minute to ensure maximum crispness on the bottom.

Slide onto a plate and repeat with the remaining batter and fillings, adding a little oil to the pan before each crepe.

To eat, tear off a piece of banh xeo, wrap it in a lettuce leaf with fresh herbs and pickled vegetables, and dip into the nuoc cham.