Crispy Bánh Xèo Vietnamese Crêpes with Shrimp Pork and Bean Sprouts

Ingredients

• 2 large garlic cloves, coarsely chopped
• 1 Thai chile, thinly sliced
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup unseasoned rice vinegar
• 1/2 cup fish sauce
• 1 1/2 cups water
• 1/2 cup dried mung beans
• 1 cup unsweetened coconut milk, stirred before using
• 2 cups white rice flour
• 1 cup cornstarch
• 4 cups water
• 2 scallions, thinly sliced
• 1 1/2 teaspoons turmeric
• Kosher salt
• Vegetable oil, for pan-frying
• 3/4 pound boneless pork loin, cut into 1/4-inch-thick slices
• 3/4 pound medium shrimp, shelled, deveined, and halved lengthwise
• 1 medium white onion, halved lengthwise and thinly sliced
• 3 cups bean sprouts
• Red leaf lettuce, for serving
• Mint leaves, for serving

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