Bánh Xèo (Vietnamese Crispy Crêpes) Recipe | King Arthur Baking

Ingredients

• 1 cup (193g) dried mung beans
• 3/4 pound (340g) whole shrimp, peeled, deveined, and halved lengthwise
• 3/4 pound (340g) pork loin, cut into 1/4" slices
• 1/2 teaspoon table salt
• 1/4 teaspoon pepper
• about 3/4 cup (149g) vegetable oil, divided
• 1 large white onion, thinly sliced
• 3 cups (240g) bean sprouts, rinsed and drained
• green or red leaf lettuce, mint, mustard greens, and/or purple perilla; for serving
• 1 tablespoon King Arthur Unbleached All-Purpose Flour
• 3 cups plus 3 tablespoons (453g) white rice flour
• 5 teaspoons (7g) turmeric
• 4 cups (908g) water
• 3/4 cup plus 2 tablespoons (211g) coconut milk, stirred
• 5 green onions, chopped
• 2 cups (454g) water
• 1/3 cup (76g) fish sauce
• 3/4 to 1 cup (227g) lemon juice or lime juice, about 3 lemons or limes
• 1/3 cup (66g) granulated sugar or 1/3 cup (71g) light brown sugar
• 4 garlic cloves, peeled and finely chopped
• 1 Thai chili, finely chopped (add more if you like more heat)