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Mix rice flour, cornflour, coconut milk, water, beer, turmeric, sugar, salt and spring onions until smooth. Rest 20 mins.
Mix pork, prawns, onion, fish sauce, salt and pepper. Let that sit.
Heat a pan with a little oil. Add pork mix and cook it off.
Pour in a ladle of batter and swirl thin. Cook on low for 4–5 mins.
Add bean sprouts and cover for 1 min.
Uncover and cook until crispy edges form, another 4-5 minutes.
Fold and remove from pan. Repeat with remaining batter.
Break up the bánh xèo and load into lettuce with herbs, cucumber and pineapple.
Dunk into nuoc mam and serve.