Vietnamese Crispy Rice Pancake

Combine rice flour, cornstarch, turmeric, and salt in a bowl. Pour in coconut milk and water, then whisk thoroughly until you get a smooth, thin batter. Let it rest for 15 minutes.

Slice the pork into very thin strips. Cut the onion into half-moons and chop the green onions. Peel the shrimp and pat them dry.

Heat a skillet with a bit of oil over medium-high heat. Sear the pork for 3–4 minutes, then add the shrimp, onion, and fish sauce. Cook for another 2–3 minutes.

Pour about a quarter of the batter onto the skillet and spread it quickly into a very thin, even layer. Arrange some of the filling and mung bean sprouts on one half of the pancake.

Cover with a lid for 1–2 minutes to cook the filling through. Remove the lid and continue cooking on medium heat for a few more minutes until the edges turn golden and crispy.