Take 400 grams of rice flour in a bowl; add 2 tablespoons corn starch, 1/2 a teaspoon of salt, 1 teaspoon of turmeric powder and 4 cups of water to it. Blend the mixture well. Once mixed, add 1 can of coconut milk, a tablespoon of white vinegar, ½ a cup of chopped green onions and mix again. Keep the batter aside and let it get set for 30 minutes or overnight.
Next, cut off 1 pound of pork belly into small pieces. After that, take ½ a pound of squid and cut it into small rings.
Next, take 1 pound of shrimp, clean it completely and cut it into halves. Once done, marinate the shrimps and squids with a tablespoon of fish sauce; add ½ a teaspoon of salt and black pepper each for extra seasoning. Marinate it for about 30 minutes.
Next, marinate the sliced pork belly with a tablespoon of fish sauce, ½ a teaspoon of salt and black pepper each. Marinate it for about 30 minutes.
Before you proceed, make sure you are ready with 4 cups of sliced bean sprouts, 2 cups of sliced onion, the marinated pork belly, shrimps and squids and the batter. Please note that you stir the batter once before pouring in the pan.
Now, add 1 teaspoon of oil in a preheated pan on a medium flame. Shallow fry the sliced onions and sliced pork belly for a couple of minutes.
Then, add the shrimps and squids to it and fry it well. Then, add the batter, lift the pan immediately slightly above the stove and rotate it to give the batter circular shape.
After 3 minutes, when the outer edges of the batter curl away from the pan, add the sliced bean sprouts on one side. Cover with a lid and cook for another 5 minutes. Lay one side of the crepe over the other side.
Serve the crispy Banh Xeo Crepes with Nuoc Cham or the fish dipping sauce. You may serve it with lettuce mint, Thai basil, perilla, sliced cucumber and pickled carrots.