Prepare all ingredients and wash thoroughly. Rinse and dry the fresh herbs, then set aside in a colander. Keep the bean sprouts, garlic chives, carrot, and onion in a separate colander.

Make the dipping sauce: Add pineapple, tomato, rock sugar, a pinch of salt, and deseeded red chili peppers to a pot and cook until soft. Remove the solids and blend them in a blender (or mash with a mortar and pestle). Return the mixture to the pot, then add fish sauce and fresh coconut water to taste. Add lime juice and adjust so it's not too salty—you want a light, balanced flavor. Add minced garlic.

Grind the rice and mung beans into a smooth batter, then add chopped garlic chives for extra aroma and sweetness. It's important to use fluffy rice, not sticky rice, to avoid a gummy texture. For extra crispiness, soak the mung beans with the rice overnight before grinding.

Pour the batter into a hot pan, then add mushrooms and bean sprouts. Cover and cook until the crepe is set, then add quail eggs (cook to your preferred doneness). For convenience, I use a skillet, but traditionally, banh xeo is made in a clay mold, which I love for its authentic flavor.

Once the crepe is cooked, enjoy the crispy texture—it's not greasy, so you won't feel heavy after eating!

Yummy! Nha Trang-style banh xeo is served with a bowl of dipping sauce and assorted fresh herbs, not wrapped in mustard greens like some other styles.

Cut the pork belly into bite-sized pieces. Use sea shrimp for a sweeter, firmer texture. If the shrimp are large, peel them; if they're small and tender, you can leave the shells on. Heat a pan, add a little oil, and sear the pork belly until just cooked, then add the shrimp.