Pan-Fried Bánh Xèo with Shrimp and Mung Bean Filling

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Crisp and golden Vietnamese savory pancakes filled with succulent shrimp, mung beans, and bean sprouts, served with fresh herbs and dipping sauce. This Vietnamese recipe, ready in about 65 minutes, pairs rice flour, turmeric powder, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Ingredients

• 1 cup rice flour
• 1 tsp turmeric powder
• 1 1/4 cups coconut milk
• 1/4 cup water
• 1/2 tsp salt
• 12 medium, peeled and deveined shrimp
• 1/2 cup split yellow mung beans, soaked 2 hours mung beans
• 1 1/2 cups bean sprouts
• 3 stalks, chopped green onions
• 1/4 cup vegetable oil
• 8 lettuce leaves
• 1/2 cup fresh mint
• 1/2 cup cilantro
• 1 cup (see instructions) nuoc cham dipping sauce

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Combine 1 cup rice flour, 1 tsp turmeric powder, 1 1/4 cups coconut milk, 1/4 cup water, and 1/2 tsp salt in a bowl. Whisk until smooth and let batter rest for 20 minutes.
2. Step 2: Drain soaked mung beans and steam over boiling water for 15 minutes until tender but not mushy.
3. Step 3: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 12 shrimp and cook 1-2 minutes per side until pink and opaque. Remove and slice in half lengthwise.
4. Step 4: Add 1 tbsp vegetable oil to the skillet, pour in 1/3 cup batter, tilting pan to spread thinly. Cook 2 minutes until edges are crispy and bottom golden.
5. Step 5: Sprinkle 2 tbsp cooked mung beans, 3 shrimp halves, 1/4 cup bean sprouts, and 1 tbsp chopped green onions over half the pancake. Cook another minute.
6. Step 6: Fold pancake in half over filling, press gently, and cook 1 more minute to seal. Transfer to a plate and keep warm.
7. Step 7: Repeat with remaining batter and fillings to make 4 pancakes.
8. Step 8: Serve pancakes rolled or folded with 8 lettuce leaves, fresh mint, cilantro, and 1 cup nuoc cham dipping sauce made by mixing 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1/4 cup water, 1 minced garlic clove, and 1 small chopped chili.