Mix the can of coconut milk into the flour, then slowly add cold water until the batter is thin but not watery. Add 1 teaspoon turmeric powder and chopped scallions, then stir well. Slice the pork thinly and peel the shrimp. Cook the mung beans until soft. Soak the shiitake mushrooms until soft, then slice thinly. Slice the fried tofu thinly. Wash the greens and bean sprouts. Marinate the shrimp and pork with a little garlic and seasoning powder.

Once everything is prepped, heat a skillet and sauté the shrimp, pork, and mushrooms until cooked. First, add the pork to render some fat, then pour in a ladle of batter. Add mung beans, tofu, mushrooms, shrimp, and bean sprouts. Cover and cook for about 5 minutes.

Uncover and fold the pancake in half. Repeat with the remaining batter. Make a bowl of sweet and sour fish sauce for dipping. Serve the bánh xèo hot with lettuce and fresh herbs.