Banh Xeo (Vietnamese Pancakes)

Whisk rice flour, turmeric, coconut milk, and water into a smooth batter. Rest 30 minutes.

Peel, devein, dry, and halve shrimp.

Cook pork until crisp, then sauté shrimp until just pink. Set aside.

Heat a lightly oiled pan and pour in batter, swirling thinly.

Cook until edges are crisp and golden.

Add bean sprouts, pork, and shrimp to one side.

Fold pancake in half and cook 1 minute more.

Mix fish sauce, sugar, lime juice, and water for dipping sauce.

Serve pancakes with lettuce, herbs, and dipping sauce.