Vietnamese Pancakes (banh xeo)

This recipe from the southern part of Vietnam, xeo, which means the sizzling sound when the batter is poured into a hot pan. This recipe is good for family get-togethers with a large plate of lettuce and many herbs that come with it, such as "dia rau song". Only one person is usually "sacrificed" as the cook because he or she has to continue making this pancake while the others eat. I think this pancake can be prepared in advance, and it can be kept in a warm oven for a few hours, although I have never tried this method. It is fun when my family gets together to enjoy this traditional dish, and the most satisfaction for eating this dish are all the vegetables to be consumed – at least for me.
Ingredients:

For the batter:
3/4 cup rice flour
1/4 cup cornstarch
1 tsp turmeric
1/2 tsp salt
12 oz cold club soda
2 tbs coconut oil
2 green onions, green part only, sliced
For the filling:
1/2 lb pork shoulder or chicken breast, thinly sliced
1/2 lb fresh shrimp, deveined, shelled, washed and sliced in half*
2 shallots, minced
1 clove garlic, minced
1 tbs fish sauce
1/2 tsp salt
1 medium white onion, thinly sliced
1/2 lbs bean sprouts
2 cups fresh mushrooms, sliced
1 cup cooked mung beans
Enough oil for each pancake about 2 tbs each
Garnish:
Dia rau song: lettuce, cucumber, pickled carrots, mints, cilantro, fish mints, etc.
Vietnamese dipping sauce*

Directions:
In a medium bowl, mix all the batter ingredients well. Let sit for 30 minutes.

Partially cook pork or chicken with garlic, shallots for a few minutes.
Arrange the cooked pork or chicken, shrimp, mushrooms, onion slices, mung beans and bean sprouts on the platter next to the stove; have the batter ready.

Heat a 10-inch frying pan over high heat. Add 1 tbs oil, about 3 tbs of sliced onions, 1/4 cup meat, 1/4 cup of mushrooms.

Reduce heat to low. Pour 1/2 cup of batter, 1/4 cup bean sprouts and 2 tbs of mung beans.

Cover and cook for 5 minutes.

 Uncover the lid and turn the heat to medium.

Cook the pancake uncovered until all sides of the pancake becomes crispy and then it pull away from the side of the pan.
Continue to cook the pancake until the bottom of the pancake becomes brown and crispy. Fold the pancake in half. Remove from pan.

Serve with Vietnamese dipping sauce and vegetable platter.

*Vietnamese dipping sauce:
1 clove garlic, minced
1 fresh hot red chili, sliced
2 tsp sugar
1 tbs lemon juice
1/4 cup fish sauce
2 tbs water
* the original recipe use shrimps but I omitted the shrimp for my own taste.

Combine all these ingredients together.