In a medium bowl, combine the rice flour, turmeric powder, and salt. Gradually add the coconut milk or water while stirring, ensuring a smooth, lump free batter. Fold in the sliced green onions. Let the batter rest for 15-20 minutes to achieve a light, crispy texture.

Prepare the filling ingredients. Season the shrimp and pork slices lightly with salt and pepper. Slice the onion thinly, keeping it ready for cooking. This preparation ensures an even and quick cooking process.

In a non-stick skillet or well-seasoned pan, heat a small amount of oil over medium-high heat. Add a few slices of pork and shrimp, searing until they just start to brown. Then, add a few slices of onion, stirring to soften for an aromatic base.

Give the batter a quick stir. Pour about 1/4 cup of batter into the skillet, swirling the pan to create a thin, even layer. The batter should be spread quickly to cover the pan surface, forming a thin, crispy pancake.

While the batter is still wet, sprinkle a small handful of bean sprouts over one half of the pancake. Cover the skillet with a lid, allowing the pancake to steam for 1-2 minutes, which helps the filling soften and warms through the sprouts.

After steaming, remove the lid and cook for another 2-3 minutes until the bottom of the pancake is golden and crispy. Adjust the heat if needed to prevent burning, as Bánh Xèo is known for its light crispiness without over browning.

Fold the pancake in half over the filling. Carefully slide the pancake onto a serving plate. Repeat this process with the remaining batter and filling ingredients to make additional pancakes.

Serve the Bánh Xèo warm, accompanied by fresh lettuce leaves, herbs, and Nuoc Cham dipping sauce. To eat, wrap a piece of pancake in a lettuce leaf with herbs, then dip it in the sauce. This combination of crispy, savoury pancake with fresh herbs and tangy sauce embodies traditional Vietnamese flavors beautifully. Enjoy!