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Mix banh xeo mix with 4.25 cups water, 1 tablespoon cooking oil, and ¼ cup coconut milk. Let batter rest for 15-30 minutes at room temperature.
Alternatively, mix rice flour, cornstarch, salt, turmeric powder, water, coconut cream, cooking oil, and green onion. Let batter rest for 15-30 minutes.
Preheat pan to medium-high heat for 4-5 minutes.
Add 1 tablespoon cooking oil to the preheated pan.
Add thinly sliced pork belly, shrimp, and onions to the pan.
Add another tablespoon of cooking oil and immediately pour in the batter.
Move the pan around immediately to coat the entire pan and thin out the crepe, letting batter run up the sides.
Add bean sprouts, jicama, and chives as toppings.
Cover for 60 seconds and remove the cover.
Add more cooking oil around the edges and fry uncovered for 4-6 minutes until crispy.
Fold and remove onto a cooking rack to keep crispy.