Banh Xeo Recipe (Vietnames Coconut Crepes with Pork, Shrimp, and Bean Sprouts)

INGREDIENTS

2 cups

rice flour

1/4 tsp

turmeric powder

1/2 tsp

salt

1 1/2 cups

water

3/4 cup

canned coconut milk

scallions, thinly sliced on extreme angle, about (1/4 inch thick)

1 cup

lard or vegetable oil

1/4 lb

pork shoulder, cut into thin slices

1/4 lb

small shrimp, peeled and deveined, slices in halves lengthwise

1/4 tsp

salt

1/2 cup

sliced yellow onions, about (1/8 inch thick)

to 2 medium long red chilies, sliced thinly into rings, about (1/8 inch thick)

3/4 cup

sliced mushrooms, (1/8 inch slices)

2 cups

bean sprouts, trimmed preferred

1/4 cup

sugar

1/2 cup

warm water

3 tbsp

lime juice

1/4 cup

fish sauce

bird's eye chilies, cut into very fine rings

1 clove

garlic, minced finely (optional)