First, make the batter: Pour the can of coconut milk into a bowl, then add the Bánh xèo flour mix and stir until smooth. Gradually add the club soda until the batter reaches a thin, pourable consistency. Finely chop the green onions and stir them in. Thinly slice all the meats, onions, and peel the shrimp. Heat a large nonstick skillet. Add a little of each filling and sauté until the meat is cooked, then pour in a large spoonful of batter and quickly swirl to coat the pan evenly.

Once the batter is spread, add bean sprouts on top. Cover and cook for 5 minutes. When done, fold the pancake in half and transfer to a plate. Serve with leafy greens, lettuce, fish sauce, and thinly sliced carrot and daikon pickled in a sweet vinegar mixture added to the dipping sauce.