Bánh Xèo

Place a wide nonstick pan over medium-high heat and add a small amount of vegetable oil.

In a large bowl mix together the rice flour, turmeric, salt and coconut milk.

While stirring the mixture, slowly add sparkling water until you get a consistency similar to pancake batter.

Add a few shrimp to one side of the pan. Let it cook for 20-30 seconds before adding the garlic and green onions.

Lift the pan off of the heat and pour a ladle of batter into the pan. Immedietely tilt the pan in circles to allow batter to spread evenly around the pan. If necessary, add more batter to fill any large holes in the crepe and place it back over the heat.

Once the shrimp has changed color and is nearly cooked through add the bean sprouts and let them cook for 1-2 minutes.

Fold the pancake in half and serve immediately with lettuce, mint leaves, cilantro leaves, and the nuoc cham dipping sauce.