Mix the bánh xèo batter with 4 1/4 cups water (1 liter). Let it rest for about 30 minutes before cooking. Add some chopped green onions to the batter.

Rinse the pork and slice thinly. Remove the heads and tails from the shrimp and rinse. Sauté the shrimp and pork with 1/2 teaspoon salt, a pinch of MSG (optional), and a little black pepper until fragrant and cooked through.

Rinse the oyster mushrooms in lightly salted water, then rinse again and squeeze out excess water. Sauté until cooked.

Wash and prepare the greens and bean sprouts.

Make the dipping sauce by mixing 2 parts fish sauce, 3 parts sugar, and 4 parts water. Add lemon juice to taste.

Heat a nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. Stir the batter, then ladle a full scoop into the pan, swirling to coat the bottom in a thin layer. Add shrimp, pork, mushrooms, and bean sprouts on top, then cover and cook until the crepe is set. Fold the crepe in half and cook both sides until crispy.

Continue making crepes until all the batter is used. In our family, we take turns cooking and eating so everyone gets to enjoy hot, crispy bánh xèo together.