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Mix well and let batter rest for 15-30 minutes in room temperature.
Preheat pan to medium high before using(4-5 minutes).
Add 1 tablespoon cooking oil.
Add pork, shrimp and onions(you can use whatever protein you prefer. I'm using thinly sliced pork belly)
Add in another tablespoon cooking oil. Pour in the batter and move pan around IMMEDIATELY to total coated the pan and thinning out the crepe. Let batter continue to run as far up the top as possible. Until it can run anymore. This will give you a thin, evenly crisp banh xeo.
Add veggies (bean sprouts, jicama and chives). Cover for 60 seconds and remove.
Add more cooking oil around the edges of the pan and let it continue to fry uncovered for 4-6 minute or until crispy.
Fold and remove onto cooking rack. This will help banh xeo stay crispy longer.
If you're using raw meat. Make sure to cook them a little longer before adding in the batter.