Add the bánh xèo flour mix to a bowl and stir in the turmeric powder.

Pour in the coconut milk, 1/2 cup water (100 ml), and 1/2 can lemon-lime soda. Mix well. Strain the batter through a sieve to remove lumps. Add finely chopped green onions and let the batter rest for 30 minutes.

Thinly slice and clean the pork belly and shrimp. Season with seasoning powder and black pepper, and let marinate for 5 minutes. Add a pinch of salt to the split mung beans and steam until soft.

Soak the bean sprouts in lightly salted water and wash all the fresh herbs thoroughly.

Sauté the shallots until fragrant, then add the pork and shrimp. Stir-fry over high heat until cooked.

Brush a nonstick skillet (including the sides) with oil. Pour in a thin layer of batter, swirling to coat the pan evenly. Add the mung beans, shrimp, pork, and bean sprouts to one half of the crepe.