Banh Khoai Hue (Central Vietnamese Shrimp and Pork Pancake)

Whisk rice flour with turmeric, coconut milk, and a pinch of salt until smooth; let rest for 20 minutes.

In a small heavy-bottomed skillet over medium-high heat, sauté the thinly sliced chicken breast until golden.

Pour in a thin layer of the turmeric-rice batter, swirling the pan to coat the bottom evenly.

Add the bean sprouts over one half, then fold the pancake over itself once the edges become crisp and golden-brown.

Cook for another 2 minutes until the center is set and the exterior achieves a delicate, shattering crunch.

Serve immediately on a large platter, surrounded by the fresh herb mountain and a generous side of the peanut-sesame dipping sauce for wrapping in lettuce leaves.