Mix Welna Tempura Batter Mix, turmeric, salt in a bowl and make a well in the centre. Pour coconut milk first, and gradually add beer and mix well (batter should be watery, not like pancake). Let the batter rest for 15 minutes.

Slice the pork in 1/8″~1/4″ (3mm ~ 6mm) thickness and marinate with fish sauce and rice wine and sugar, set aside.

Heat a large fry pan, preferably non-stick one, in a med-high heat, add about 2 teaspoons of oil. When it’s hot enough, add the marinated pork and sauté until it get nicely brown.
Once pork is done, remove them to a bowl then add shrimp into the fry pan and sauté for 30 seconds, set aside.

Heat the fry pan in medium heat and add one tablespoon oil. Pour about a small soup ladle of the Banh Xeo mixture (1), then quickly swirl to spread evenly.

Place half of cooked pork and shrimp (3) on the half side of the Banh Xeo and also put 2 cups of sprouts on top, cook for 4~5 minutes.

Using a spatula or a food turner to fold Banh Xeo in half, cover the filling and cook for 2 minutes, then flip it, cook for another 2 minutes to make crispy.

Repeat steps 5-6 to make another Banh Xeo.

Place all ingredients for dipping sauce in a bowl and stir to dissolve.

This is how you eat. Take about 2 bites of Banh Xeo and wrap it with lettuce leaf with cilantro and/or holy basil, as you like, dip into Nuoc Mam Cham.