Whisk together the pancake batter ingredients in a stainless or glass bowl (the turmeric will stain otherwise) and let rest for one hour.

Whisk together the nuoc cham and refrigerate until needed.

Prep the fillings and accompaniments and keep them chilled.

Heat one tablespoon oil in a small skillet and cook the onion slices until half soft, then add the shrimp or pork and continue cooking until the shrimp are opaque and/or the pork cooked through, adding a little nuoc cham to the pan to get steam on it.

Remove those to a bowl and in the remainder of oil in the pan cook the bean sprouts and scallion briefly until they just begin to wilt (you don't need to cook  them mushy); remove from heat and set aside.

Heat one teaspoon oil in a large nonstick skillet (I used my largest, which is a Swiss Diamond fish skillet, but a 10-12 inch skillet is fine if you use less batter) and pour in enough batter to cover the bottom when swirled (this was one cup for my big Swiss Diamond fish skillet, should be about 1/2-3/4 for other skillets)(I like big wide crepes).

When the batter begins to appear dry, place some shrimp/pork, onion, and bean sprouts on one side of the pancake.

As the pancake browns underneath, fold it in half using a large spatula, and slide onto a serving plate.

Serve pancake with lettuce leaves, fresh herbs, chile sauce, and nuoc cham dip, as lettuce wraps.