Bánh Xèo

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1. 1Step 1: Whisk rice flour, cornstarch, turmeric, coconut milk, salt, scallion, and water until combined.
2. 2Step 2: Cover and let the batter sit for at least 30 minutes so it thickens and develops a consistency of half-and-half.
3. 3Step 3: Combine chicken and shrimp in a bowl and season with salt and pepper.
4. 4Step 4: Slice shiitake mushrooms and yellow onions.
5. 5Step 5: Portion the meat and vegetables into 8 equal piles.
6. 6Step 6: Toss bean sprouts with a little salt and make 8 separate piles of bean sprouts, separate from the meat and vegetables.
7. 7Step 7: Warm 2 tablespoons of oil in an 8” nonstick skillet over medium heat.
8. 8Step 8: Add a portion of the filling and stir-fry until the meat and vegetables are cooked, about 4 minutes.
9. 9Step 9: Stir the batter with a ladle until there is no more drag at the bottom.
10. 10Step 10: Scoop up 1/3 cup batter and pour into the skillet, distributing it around the filling.
11. 11Step 11: Pick up the skillet and swirl the batter in a circular motion to spread it evenly and thinly.
12. 12Step 12: Add one pile of bean sprouts on one side of the skillet, lower the heat slightly, and cover the pan with a lid to steam.
13. 13Step 13: Cook for 5 minutes, until the bean sprouts soften slightly and the edges start to lightly loosen from the pan.
14. 14Step 14: Uncover the pan and drizzle 1-2 teaspoons oil around the edge of the crepes.
15. 15Step 15: When the crepe is golden brown at the edge, about 3-4 minutes, slide a spatula under one side and lift to fold the crepe over to form a semi-circle.
16. 16Step 16: Continue to cook and flip the pan for another couple minutes, until the crepe is crispy and golden brown on the bottom.
17. 17Step 17: Remove the crepe from the pan and set it to rest in a sheet pan with wire rack.
18. 18Step 18: Repeat all the above steps 7 more times to make 8 crepes.
19. 19Step 19: Combine sugar, fresh lime juice, minced garlic clove, minced bird’s eye chiles or small serrano chiles, fish sauce, and rice vinegar in a mixing bowl.
20. 20Step 20: Store the dipping sauce in an airtight jar; it can last in the fridge up to 4 weeks.
21. 21Step 21: Serve the crepes with a platter of garnishes and a bowl of dipping sauce on the side.
22. 22Step 22: Use scissors to cut the crepe in half.
23. 23Step 23: Tear a piece of lettuce, place a piece of the crepe on the lettuce, add a few herbs, fold it into a bundle, and dip it in the sauce before eating.