Prepare all ingredients and wash them thoroughly. Let them drain. Wash the fresh herbs and let them drain. Clean the shrimp and squid. Prepare the fish sauce.

Soak the rice and mung beans for 1 hour, then blend until smooth.

To make the dipping sauce: Add pineapple, tomato, rock sugar, a little salt, and deseeded chili to a pot and cook until soft. Remove the solids and blend them in a blender (or mash with a mortar and pestle). Return to the pot, then add fish sauce and fresh coconut water to taste. Add lime juice. The sauce should be light and balanced, not too salty. Add minced garlic.

Heat a skillet and add oil or lard. Add the shrimp, squid, and beef, then pour in the batter. Add bean sprouts, green onions, and garlic chives, then cover with a lid. When the pancake is golden and crispy, transfer to a plate.