In a bowl, combine rice flour, cornstarch, potato starch, salt, coconut milk, water and turmeric powder.

Give it a good whisk to combine and let it sit for about 1 hour at room temperature.

To the rested batter, stir in the green onions and sparkling water.

Heat up a large frying pan or skillet over medium high heat.

Add in 1 tablespoon of vegetable oil.

Add a few pieces of pork belly and green onion, sautéing until lightly browned.

Pour about ¼- ⅓ C of batter (depending on the size of your pan) into the pan and quickly swirl the pan to coat the pan evenly in a thin layer.

Cover with a lid, leaving it slightly ajar and cook for 3-4 minutes.

Remove the lid and let the crepe continue to cook and crisp up.

Add in the bean sprouts and fold the crepe in half. Cook for an additional minute.

Remove the crepe and place onto a baking sheet lined with a wire rack.

Repeat with the remaining batter and ingredients.

Serve immediately with fresh herbs, lettuce, and nuoc cham dipping sauce.