Pan-Fried Bánh Xèo with Shrimp and Mung Bean Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp and golden Vietnamese savory pancakes filled with succulent shrimp, mung beans, and bean sprouts, served with fresh herbs and dipping sauce. This vietnamese 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.

Prep: 45 min Cook: 20 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Bánh Xèo with Shrimp and Mung Bean Filling take to make?

Total time is about 65 minutes (45 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Bánh Xèo with Shrimp and Mung Bean Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.

Can I substitute ingredients in Pan-Fried Bánh Xèo with Shrimp and Mung Bean Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Bánh Xèo with Shrimp and Mung Bean Filling for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Bánh Xèo with Shrimp and Mung Bean Filling?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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