Peel and wash the carrot and daikon, then shred them into thin strips. Rinse the shrimp and drain; you can peel them or leave the shells on as you prefer. Rinse the pork, drain, and cut into small pieces.

Clean and rinse the squid, drain, and cut into bite-sized pieces. Heat a pan with a little oil, add sliced shallots, and sauté until fragrant. Add the squid and 2 teaspoons oyster sauce, stir-fry until cooked, then transfer to a bowl.

Heat a pan with a little minced shallot, sauté until fragrant, then add the shrimp. Season with a little seasoning powder, stir-fry, and transfer to a bowl.

Heat a pan with a little minced shallot, sauté until fragrant, then add the pork. Season with a little seasoning powder, stir-fry, and transfer to a plate.

In a large bowl or pot, add the bánh xèo flour mix, the included turmeric powder, and the crispy frying flour. Pour in the water, coconut milk, beer, a pinch of salt, and 2 teaspoons cooking oil. Mix well until smooth, then add some chopped green onions. Let the batter rest for 30 minutes. Rinse and drain the bean sprouts. Pick and wash the fresh herbs and greens, then drain.

Heat a pan and lightly coat with oil. Add some pork, shrimp, squid, and bean sprouts. Pour in a ladle of batter, tilting the pan to spread it evenly and keep the fillings in place. Add quail eggs, cover, and cook for about 30 seconds until the batter is set. When the crepe is golden and crispy, fold it in half and fry until both sides are crisp. Repeat until all the batter and fillings are used.

The crispy bánh xèo looks so delicious and tempting!

Place the shredded daikon and carrot in a bowl. Add 2 tablespoons sugar, 1/4 teaspoon salt, 4 tablespoons lime juice, and 2/3 cup water (150 ml). Mix well and let sit for about 10 minutes to let the vegetables absorb the flavors, then squeeze out excess liquid and transfer to a plate.
To make the sweet and sour fish sauce: Mix 6 tablespoons sugar, 3 tablespoons fish sauce, and 2 tablespoons lime juice. Stir until dissolved. Add minced garlic and chili, and adjust to taste.

Once the bánh xèo are done, transfer to a plate. Serve with lettuce, mustard greens, fresh herbs, pickled vegetables, and dip in the sweet and sour fish sauce. Enjoy while hot!