Saveur

MAKES 6

This is a kind of crêpe (but crispier) that looks like an omelette (though it's made without eggs). Batters and fillings vary around the country, but in Saigon, bánh xèo is large and lacy. (Its name refers to the sizzling sound, or xèo, the batter makes when it hits a hot skillet.)

1 1/2 cups nonglutinous rice flour
Pinch of ground turmeric 
1/2 cup unsweetened coconut milk
Vegetable oil
1/2 lb. boneless pork loin, julienned
1/2 lb. medium shrimp, peeled, deveined, and
   roughly chopped
5 scallions, white part only, finely chopped
1/2 lb. bean sprouts
1 head leaf lettuce, washed and separated
2 cups assorted fresh herb leaves, such as holy or
   sweet basil, cilantro, and mint
Nuớc Chấm

This recipe was first published in Saveur in Issue #13