Soak the rice overnight, then grind it. Wash and finely chop the chives and add them in (you can substitute green onions for chives).

Grow bean sprouts 3 days in advance. Wash the bean sprouts, slice the onion or cut green onions into pieces, and mix together.

Prepare a variety of fresh herbs: lettuce, mixed herbs, young mustard greens, bitter herbs, Vietnamese balm, fish mint, chives, cilantro, etc.

Add tomatoes, chili peppers, pineapple, rock sugar, and some water to a pot and cook until soft. Remove and blend in a blender or mash with a mortar and pestle. Add fish sauce and fresh coconut water, then season to taste. The sauce should be balanced—not too salty or sweet, with a mild spiciness.

Thinly slice the pork, and remove the heads and tails from the shrimp.

Clean the squid thoroughly and remove the ink sacs.

Add a little cooking oil or pork fat to a nonstick pan, then add the pork, shrimp, and squid. Searing the filling this way makes it more fragrant, though it may splatter. Alternatively, you can pour the batter in first, then add the shrimp, pork, and squid on top—this method is often used by vendors to ensure the filling is fully cooked and stays fresh.

Pour the batter into the pan—you’ll hear a sizzling sound, which is why it’s called banh xeo! Add bean sprouts and onions, cover with a lid, and cook until done.

Serve the cooked banh xeo with a bowl of dipping sauce and fresh herbs. Enjoy!