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Julienne carrots and daikon, salt and squeeze out water
Heat rice wine vinegar, sugar and water in a pot until just before boiling
Pour hot liquid into jar with carrots and daikon, refrigerate for at least a few hours
Mix all batter ingredients together: rice flour, sparkling water, coconut milk, scallions, turmeric powder and salt
Dissolve sugar in water for the sauce
Chop garlic and chillis, mix with fish sauce, water, sugar mixture and lime juice
Heat oil in a 20cm diameter pan on medium heat
Fry pork, shrimp and onions in the pan
Ladle about 100ml of batter into the pan, spreading evenly
Sprinkle mung beans onto semi-wet batter, add a medium handful of bean sprouts
Cover with lid for 5 minutes
Pour more oil around the rim and cook uncovered for a few more minutes until crisp
Fold crepe in half
Serve with sauce, pickles and leafy greens
Eat by cutting pieces of bánh xèo, wrapping in leaves with pickles and dipping in sauce