Saigon pancakes with toppings

Ingredients:

Dough:

• 2 cups rice flour
• 1/2 cup unsweetened coconut milk
• 2 and 1/3 cups of water
• 1.5 tsp ground turmeric
• 1 teaspoon of sugar
• 1/2 tsp salt
• 1/2 tsp curry powder
• 3 green onions, thinly sliced ​​into rings

Filling:

• 110 g thinly sliced ​​pork shoulder or chicken breast
• 4 tablespoons of vegetable oil
• 1/4 of a thinly sliced ​​onion
• 12 medium-sized raw shrimp, peeled and deveined
• 4 cups bean sprouts
• 2 cups lightly fried and strained, sliced ​​champignons

Vietnamese dipping sauce (Nuoc Cham):

• 3 Thai bird's eye peppers or 1 serrano pepper, or to taste
• 1 clove of garlic, sliced
• 3 tablespoons of sugar
• 2/3 cup warm water
• 1.5 tbsp fresh lime juice
• 5 tablespoons fish sauce
• 2 tbsp finely grated carrots for garnish

Preparation:

1. Prepare the dough: Place rice flour, coconut milk, water, turmeric, sugar, salt, curry powder, and green onions in a bowl. Mix well.
   
   Prepare the filling: In a large nonstick skillet, heat a tablespoon of oil over high heat.
   
   Add 1/4 of each onion, pork, and shrimp and fry until fragrant, about 15 seconds. Stir the batter well and pour about 2/3 cup of the batter into the pan. Rotate the pan to coat the surface completely.
2. Carefully place about 1 cup of bean sprouts and 1/2 cup of mushrooms on one side of the pancake, closer to the center than the edge. Reduce the heat slightly, cover the pan with a lid, and cook the pancake until crispy and the pork and shrimp are cooked through, about 2-3 minutes. Slide a spatula under the pancake to check the bottom. If it's not browned, cook for another 1-2 minutes.
   
   Lift the side of the crepe without the sprouts and mushrooms and fold it over the filling side. Using a spatula, carefully transfer the crepe to a large plate. Wipe the pan clean and cook the remaining crepes in the same way. Before each crepe, remember to grease the pan with oil.
3. To serve, serve the pancakes, Vietnamese dipping sauce, and some lettuce, mustard greens, and herbs. Eat the bánh xeo by tearing off pieces and wrapping them around lettuce or mustard greens and herbs. Roll them into a parcel, then dip them in the dipping sauce and eat.
   
   Dipping sauce: Slice the chili pepper into thin rings. Set aside 1/3 of the peppers for garnish. Place the remaining chili pepper, garlic, and sugar in a mortar and mash until you have a juicy, chunky paste.
   
   Transfer the paste to a small bowl, add water, lime juice, and fish sauce. Stir well to dissolve the sugar. Add the reserved chili pepper and carrots. Let sit for 10 minutes before serving.