Make the batter

1. Combine rice flour, turmeric powder, and salt in a bowl. Add the coconut milk and beer. Whisk together.
2. Thinly slice the spring onions and add to the mixture. Let the mixture sit in the fridge for 10 minutes, covering the bowl with plastic wrap or a plate.

Make the toppings

1. Meanwhile, cut the tofu into bite-sized pieces. Pat dry the tofu with some kitchen paper.
2. Cut the mushroom into thin slices.
3. In a pan, add oil and fry the tofu until both sides are golden. Remove the tofu from the heat and set aside.

Make the Banh Xeo

1. With the remaining oil, add the mushroom slices, stir fry on high heat for 1 minute until golden. Add a few fried tofu pieces.
2. Pour a thin layer of the batter into the pan. Scroll the pan around so that the batter becomes a very thin layer and covers all sides of the pan, add extra batter if needed.
3. Add bean sprouts on top. Cover the pan with a lid for about 5 minutes or until the bottom has turned golden.
4. When the bottom of the pancake is golden brown, fold the pancake in half. Fry for another minute then flip the pancake.
5. Transfer the crepe to a plate, and repeat the steps to make the remaining pancakes. Add 2-3 tbsp of oil for each crepe.
6. Enjoy with herbs of choice and Vietnamese dipping sauce (combine the soy sauce, sugar, lime juice, warm water, minced chili & garlic).