Banh Xeo with Shrimp and Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory rice pancakes cooked until golden, filled with shrimp and mushrooms, served with fresh herbs and a tangy dipping sauce for a classic Vietnamese street food experience. This Vietnamese recipe, ready in about 45 minutes, pairs rice flour, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 2 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk 1 cup rice flour, 1 cup water, 1/2 cup coconut milk, and 1/2 teaspoon turmeric until smooth. Let rest for 30 minutes.
  2. Step 2: In a small bowl, mix 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 teaspoon sugar, and 2 tablespoons water to make dipping sauce. Set aside.
  3. Step 3: Heat 2 tablespoons oil in a non-stick skillet over medium-high heat. Pour 1/4 cup rice batter into skillet, tilting to coat bottom evenly. Cook for 2-3 minutes until edges are golden and crispy.
  4. Step 4: Top pancake with 3 ounces shrimp, 2 ounces mushrooms, 1/4 cup bean sprouts, 1/4 cup cucumber, 1/4 cup mint, and 1/4 cup cilantro. Fold pancake in half.
  5. Step 5: Cook for another 2-3 minutes until bottom is crispy and filling is heated through. Serve immediately with dipping sauce.

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