In a bowl, whisk together the rice flour, cornstarch, and baking powder. Gradually mix in the water until there are no lumps. Add the turmeric, optional curry powder, and 1 tablespoon vegetable oil, and whisk until smooth.

Pour in the coconut milk, beer, salt, sugar, and scallions, then whisk until fully combined. Let the batter rest for at least 30 minutes.

Heat a 10-inch nonstick pan over medium heat for about 1 minute. Add ½ to 1 tablespoon oil and swirl to coat the pan. The oil should be thin and shimmering, but not smoking.

Add a few slices of pork belly and a few shrimp, season lightly with salt and pepper, and cook until almost cooked through.

Stir the batter well, then ladle about ¼ to ⅓ cup of batter into the hot pan, pouring it over the pork and shrimp. Lift and swirl the pan so the batter spreads evenly and fully coats the bottom. The pan should be hot — you should hear it sizzle.

After about 30 seconds, add a small handful of bean sprouts, sliced onions, and a spoonful of mung beans. Cover with a lid and let cook for 2–3 minutes.

Remove the lid, drizzle a little oil around the edges, and once the bottom is browned and crispy, fold the crepe in half. Let it cook uncovered for another minute to crisp further. Flip if needed to crisp the top.

Each crepe takes about 5 minutes total. Transfer to a serving dish and repeat until all the batter is used.

Serve hot with fresh lettuce leaves, mint, and a generous side of fish sauce or nước chấm. To eat, break off a piece of bánh xèo, wrap it in lettuce and herbs, and dip into the sauce.