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For pancake batter, whisk flours, turmeric and 1 tsp fine sea salt in a bowl. Combine coconut milk and 310ml lukewarm water in a jug, then gradually whisk into flour mixture until smooth and combined. Cover with plastic wrap and stand to rest (10 minutes).
Meanwhile, for nuoc cham, combine ingredients in a bowl and stir to dissolve sugar, then set aside.
To cook pancakes, heat 1 tsp oil in a 20cm crêpe pan over high heat. Whisk pancake batter to combine. Add one-quarter of batter (about 125ml), swirl to cover pan thinly and cook until golden at edges and dry to touch (1-2 minutes). Carefully flip and cook for 10 seconds. Slide onto a plate and keep warm. Repeat with remaining oil and batter.
For pork larb, heat remaining 1 tbsp oil in a large frying pan over high heat. Stir-fry pork, breaking up mince with a wooden spoon, until browned (6-8 minutes). Add beans and stir-fry until just tender (1 minute). Remove from heat. Transfer to a bowl. Add rice flour, shallots, coriander and nuoc cham and toss to combine.
Fill bánh xèo with pork larb, lettuce, bean sprouts, chilli, shallots and herbs.