Prepare the Beetroot juice:

1. Wash the beetroots. Trim off the tops and bottoms, and peel the beetroots.
2. Cut the beetroots into small chunks that your blender can handle. Add the beetroot chunks and water to the blender and blend until smooth.

Prepare the Batter:

1. Mix rice flour, coconut milk, beer, salt and beetroot juice to create a vibrant, pink batter. Add the sliced scallions then mix well. Let the mixture chill in the fridge for 10 minutes.

Prepare the Filling:

1. Wash the bean sprouts.
2. Thinly slice tofu and mushrooms.
3. Heat some oil in a large skillet over medium-high heat. Fry the tofu pieces until golden and crisp on both sides, turning occasionally. Transfer to a plate and keep warm.

Cook the Bánh Xèo:

1. In the same skillet, add more oil if needed and fry and flip some mushroom slices until goldened on both sides.
2. Then add a few pieces of tofu, making sure not to overcrowd the pan.
3. Ladle about 1/4 cup of the batter into the skillet and swirl to coat the bottom in a thin layer.
4. Sprinkle some bean sprouts over half of the crepe. Cover with a lid and cook for about 5 minutes, or until the edges are crisp and the bottom is golden.
5. Carefully fold the crepe in half and slide onto a serving plate. Repeat with the remaining batter, mushrooms, tofu and bean sprouts, adding more oil as needed.

Serve: Serve hot with fresh lettuce, herbs, and a dipping sauce of your choice.