Bánh Xèo -- Vietnamese Crepes And Nuoc Mam Cham

• 12 ounces Banh Xeo flour or rice flour
• 1 teaspoon turmeric
• 14 ounces coconut cream
• 3 cups water
• 1/2 cup chopped green onions
• Pinch of salt
• 1/2 cup fish sauce
• 2 tablespoons vinegar
• 1 1/2 cups water
• 1/2 cup sugar
• 1/3 cup shredded carrots
• 1 teaspoon minced garlic
• 1/2 teaspoon chopped Thai chili
• Mix ingredients and set aside
• Step 3: Prepare the vegetables
• Lettuce
• Mint
• Cilantro
• Cucumbers cut into strips
• tash and dry the veggies and set aside
• Step 4: Cook the crepes
• 8 tablespoons vegetable oil
• 1 cup sliced yellow onion
• 3 tablespoons chopped garlic
• 1 pound lean pork meat (sliced thin)
• 1 pound shrimp (peeled and deveined)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Prepare the batter by mixing the rice flour with water, coconut cream, turmeric, salt and chopped scallions. Let rest for at least 30mins.
2. Step 2: Make the sauce

flour, turmeric, coconut cream, water, green onions, salt, fish sauce, vinegar, water, sugar, carrots, garlic, chili, mix ingredients, vegetables, cilantro, cucumbers, crepes, vegetable oil, onion, garlic, pork meat, shrimp, salt, pepper

Taken from www.epicurious.com/recipes/member/views/banh-xeo-vietnamese-crepes-and-nuoc-mam-cham-52937891 (may not work)