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1
Make the batter: place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend.
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2
Set aside.
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3
Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat.
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4
Add 1/4 each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds.
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5
Whisk the batter well, and ladle about 2/3 cup into the pan.
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6
Swirl so the batter completely covers the surface.
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7
Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe, closer to the center than to the edge.
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8
Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes.
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9
Reduce the heat to low.
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10
Uncover and cook until the crepe is crisp and the pork and shrimp are done, another 2 to 3 minutes.
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11
Slip a spatula under the crepe to check on the bottom of the crepe.
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12
If it?s not brown, cook for another 1 to 2 minutes.
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13
Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe.
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14
Using a spatula, gently slide the crepe onto a large plate.
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15
Wipe the pan clean and make the remaining crepes in the same way.
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16
Be sure to oil the pan before beginning the next crepe.
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17
To serve, place the crepes, Vietnamese Dipping Sauce and some lettuces, mustard leaves, and herbs on the table.
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18
To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs.
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19
Roll into a packet, then dip into the sauce and eat.
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20
Cut the chiles into thin rings.
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21
Remove one-third of the chiles and set aside for garnish.
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22
Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste.
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23
Transfer to a small bowl and add the water, lime juice, and fish sauce.
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24
Stir well to dissolve.
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25
Add the reserved chiles and carrots.
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26
Set aside for 10 minutes before serving.
