Bánh Xèo (Crispy Vietnamese Rice Pancakes With Pork and Shrimp)

For the Batter: In a large mixing bowl, mix together rice flour, cornstarch, turmeric, 1/4 teaspoon salt, water, coconut milk, and green onions. Let stand at room temperature for 30 minutes. Serious Eats / Vy Tran For the Filling: Meanwhile, in a medium mixing bowl, combine pork belly, shrimp, the remaining 1/2 teaspoon salt, pepper, and fish sauce, and set aside. Serious Eats / Vy Tran To Cook: In an 8-inch nonstick skillet, heat 1 teaspoon cooking oil over medium heat until shimmering. Add several strands of sliced onion, about 5 pieces of pork belly, and about 5 pieces of shrimp, then fry, stirring occasionally, until opaque, 1 to 2 minutes. Serious Eats / Vy Tran Stir batter to mix well, then ladle about 1/3 cup (50ml) batter into pan in a swirling motion. (You should hear distinct sizzling that tells you you’re at the right temperature.) Immediately swirl batter around pan to form a thin, even layer that spreads up the side of the pan; make sure the batter mostly gets under the solid ingredients to prevent holes from forming around them. Serious Eats / Vy Tran Cook, undisturbed, until edges begin to pull away from side of pan, 3 to 4 minutes. Add a small handful of bean sprouts to one half of the bánh xèo. Serious Eats / Vy Tran Continue to cook until bánh xèo is crispy and golden brown with small charred bits, 5 to 6 minutes longer. Gently slide a wide silicone spatula underneath and fold in half over the beansprouts, then transfer to a wire rack. Repeat steps 3 to 6 with remaining ingredients, stirring batter each time before ladling. Bánh xèo are best eaten right away as each is ready, but you can also hold them on a wire rack in a 200°F (95°C) oven until ready to serve all together. Serious Eats / Vy Tran To Serving: Serve bánh xèo right away with a platter of vegetables and herbs and/or rice paper (the lettuce and rice paper can be used to wrap around the bánh xèo and herbs), and nước chấm for dipping. Serious Eats / Vy Tran