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Lightly marinate halved shrimp and thinly sliced pork belly separately with salt, pepper, and shallots
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Make the batter in a 1:1 ratio (volume) of dry to wet: 60% rice flour, 40% tapioca starch, 1 tbsp turmeric, pinch salt; few tbsp of oil, beer, and water
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Add minced green onions and thinly sliced yellow onion to batter
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Let batter sit for 30 min
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With some oil on medium high heat, stir fry pork belly until no longer red, shrimp until no longer clear
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Spread out meats on pan, leaving the flip zone clear
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Spread few ladles of batter onto pan in a thin layer, tilting pan so batter spreads to the high walls of the pan
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Add bean sprouts to one side and cover for 3 min
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Uncover and cook for a few more minutes
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Want the edges to be golden and crispy, cake to evenly cook and golden
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Fold in half, and cook both sides for ~1 min or until golden
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Serve banh xeo with lettuce, herbs, and nuoc mam pha
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