Banh Xeo Recipe - Sizzling Saigon Crepes

Ingredients

• 2½ cups rice flour
• ¼ tsp turmeric powder
• ½ tsp salt
• 1¾ cup water
• 1 cup canned coconut milk
• 3 spring onions (thinly sliced at extreme angles, about 1cm thick)
• 1 cup lard or vegetable oil
• 100g pork shoulder (cut into thin slices)
• 100g small shrimp (peeled, deveined and sliced in halves lengthwise)
• ¼ tsp salt
• ½ cup sliced yellow onions (about 3mm thick)
• 2 to 3 medium long red chilies (sliced thinly into rings, about 3mm thick)
• 1 cup sliced mushrooms (cut into 3mm slices)
• 2 cups bean sprouts (trimmed preferred)
• spring onions
• cucumber
• basil
• coriander
• lime
• sliced chillies
• ¼ cup sugar
• ½ cup warm water
• 2½ tbsp lime juice
• ¼ cup fish sauce
• 2 bird’s eye chillies (cut into very fine rings)
• 1 clove garlic (finely minced)