Step 1

Whisk 1 cup rice flour, 1/2 cup cornstarch, 1 1/2 teaspoons ground turmeric, and 1 teaspoon kosher salt together in a medium bowl until combined. Whisk in 3/4 cup water, 3/4 cup light beer or soda water, and 1/2 cup well-stirred coconut cream until smooth.

Step 2

Stir in the finely chopped green parts of 2 medium scallions. Cover and let rest for 20 minutes at room temperature or up to overnight in the refrigerator. Meanwhile, make the nước chấm, boil the pork belly, and prepare the lettuce and herbs.

Step 3

Bring a small saucepan of salted water to a boil over high heat. Add 8 ounces pork belly (cut into 1-inch thick slabs) and cook at a very lively simmer until cooked through, 5 to 8 minutes.

Step 4

Drain and rinse in cold water until cool enough to handle. Cut the slabs crosswise into 1/4-inch thick slices.

Step 5

Heat 1 1/2 teaspoons of the neutral oil in a large 12-inch nonstick frying pan over medium heat until shimmering. Add about an eighth of the sliced yellow onions and cook for 30 seconds. Add 5 to 6 pieces chopped medium shrimp and 3 to 4 slices of the pork belly, and sauté until the shrimp begin to turn pink, about 1 minute.

Step 6

Give the batter a quick stir to recombine and make sure the ingredients in the pan are in an even layer. While tilting and moving the pan as needed to evenly distribute the batter to the edges, pour in 1/3 cup of the batter. Add more batter if the bottom of the pan isn’t fully coated. Sprinkle a small handful of bean sprouts on one half of the crêpe. Cover and cook until the bean sprouts are crisp-tender, 1 1/2 to 2 minutes.

Step 7

Uncover and cook until the edges begin to brown and crisp, about 1 1/2 minutes more. Fold the crêpe in half to cover the bean sprouts. Slide onto a plate and serve immediately. Repeat making the remaining bánh xèo.

Step 8

Eat the bánh xèo by tearing parts of it off, folding it into a green leaf lettuce leaf with fresh herbs, and dipping in nước chấm.