Make the Nuoc Mam Cham ( Fish Sauce Dipping Sauce ). Warm 1 cup of water in the microwave for 30 seconds. Add 1/2 cup of sugar and stir until dissolved. Add 1/3 cup of freshly squeezed lime juice, 1/3 cup fish sauce, 1/2 tablespoon of finely minced garlic, minced Thai chili and chili paste to taste.

Wash all the herbs and place in a colander or platter.

Make the batter. Pour the prepared flour and tumeric into a mixing bowl, add 3 1/2 cups of water and 1 cup of coconut milk. Mix well until there are no more lumps then toss in some chopped green onions. Let the batter rest for at least 10 minutes.

Wash the shrimp, Peel, devein and remove the tail. Pat dry with some paper towels. Set aside.

Thinly sliced the pork belly. Place in a bowl then season with a quick splash of fish sauce, a sprinkle of garlic salt and a sprinkle of black pepper. Mix then set aside.

Chop the garlic and slice the yellow onion. Set aside.

Add a tablespoon of vegetable oil to a pan over medium-high heat. One the pan is warm, toss in the chopped garlic, sliced onions and pork belly. Quickly cook the pork for 1 minute and remove from the pan. The pork should still be mostly raw. Don't worry, we will finish cooking it later with the crepe. Do not wipe the pan clean ! In the same pan, add a little bit of vegetable oil and when the pan is hot then toss in the shrimp and quickly cook it for 30 seconds. We are just going to allow the shrimp to pick up the seasoning from the pork and immediately remove the shrimp from the pan. The shrimp should still be mostly raw. Set the slightly cooked pork and slightly cooked shrimp aside.

Let's make the crepe ! In a pan over medium-high heat, add 1 1/2 tablespoons of vegetable oil . Once the pan is hot, pour in a ladle of the batter, then pick up the pan and tilt it so that the batter covers the entire bottom of the pan. IMMEDIATELY reduce the heat to MEDIUM ! Quickly add in a few shrimp, a few slices of pork belly and some sliced onions. Cover with a lid and cook for about 5 minutes or until slightly crispy around the edges . Then remove the lid and sprinkle some black pepper over the pork and shrimp. Toss in some beansprouts on one half of the crepe ( optional ) and brush some vegetable oil all around the outer edge of the pan so that the oil drips down toward the crepe. Adding a little bit more oil will prevent the crepe from burning and will help with the crispiness. Place the lid back on the pan finish cooking the crepe for another 3-4 minutes or until it is crispy on the bottom. A minute before it is done, fold the crepe in half.

Transfer to a plate and wrap the crepe with some lettuce, herbs and pickled carrots & daikons ( optional ). Then dip into the nuoc cham ( fish sauce dipping sauce ).