Banh Xeo (Sizzling Crepes)

Make the batter: whisk 1 cup white rice flour, 1 cup full-fat coconut milk, 1/2 cup cold water, 1/2 tsp ground turmeric, and 1/2 tsp fine salt until smooth. Stir in 4 thinly sliced scallions. Let rest 10 minutes.

Make nuoc cham dipping sauce: stir together 2 tbsp fish sauce, 2 tbsp fresh lime juice, 2 tsp granulated sugar, 2 tsp minced garlic and chili (minced, for dipping sauce), and 2 tablespoons of warm water until sugar dissolves. Set aside.

Heat a 10-inch nonstick skillet over medium-high heat. Add about 1 teaspoon of neutral vegetable oil. Add a few pieces of thinly sliced pork belly or pork shoulder and cook until no longer pink, about 2 minutes. Add a few peeled, deveined medium shrimp and cook until pink, about 1 minute.

Pour in a ladleful of batter (about 1/3 cup) and swirl quickly to coat the pan in a thin, even layer. Scatter a handful of 2 cups fresh bean sprouts over one half of the crepe.

Drizzle a little oil around the edges. Cover and cook for 2 minutes, then uncover and cook until the edges are crisp and pull away from the pan and the bottom is deep golden, about 2 to 3 more minutes.

Fold the crepe in half over the bean sprouts and slide onto a plate. Repeat with remaining batter and fillings, wiping the pan between crepes if needed.

Serve with 1 head butter lettuce leaves leaves for wrapping and the nuoc cham for dipping.