This is a kind of crepe (but crispier) that looks like an omelette (though it's made without eggs). Batters and fillings vary around the country, but in Saigon, banh xeo is large and lacy. (Its name refers to the sizzling sound, or xeo, 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

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