To make the filling: Soak the mung beans for 2 hours, then cook until soft with just a little water left. Puree the mung beans, then cook them in a pan until slightly dry. Chop the green onions and add 3 tablespoons vegetable oil, then microwave for 30 seconds. Season the ground pork and sauté with onions in a pan. Peel and finely chop the shrimp. When the pork is cooked, add the shrimp and cook together until just dry. Mix in a little tapioca starch dissolved in water to thicken, then turn off the heat and sprinkle with pepper for aroma.

To make the batter: Combine both flours with a pinch of salt. First, add the cold water and stir until smooth, then squeeze in the juice of half a lemon. Gradually add the hot water while stirring constantly to prevent lumps. Heat a steamer. Pour the batter halfway into small molds or bowls and steam for about 5 minutes until set.

When the cakes are cooked, place each mold into a bowl of cold water to make it easier to remove the cakes without tearing. Shred the carrot and daikon, sprinkle with a little salt to reduce the strong taste, then rinse and squeeze dry. Mix with 2 tablespoons vinegar and 2 tablespoons sugar, tossing well to let the flavors absorb.

To make the dipping sauce: Boil 1 cup water (about 240 ml) with the shrimp shells, then strain to get the shrimp stock. Mix the stock with 70 ml fish sauce and 3 tablespoons sugar, stirring until dissolved. Add thinly sliced chili. Serve a plate of bánh bèo with all the fillings, scallion oil, crispy pork fat, and a bowl of dipping sauce with pickled vegetables for a perfect meal!