Pan-Fried Banh Xeo with Shrimp and Mung Bean Filling

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

Golden Vietnamese savory pancakes with a crispy edge filled with juicy shrimp, mung beans, and fresh herbs, pan-fried to a delicate crisp. This vietnamese-inspired seafood ready in about 35 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 380 calories and feeds 3, 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: 20 min Cook: 15 min Serves 3 Vietnamese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 1/2 cups coconut milk, 1/2 cup water, and 1/2 tsp salt until smooth and thin like crepe batter.
  2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 3 shrimp and cook for 1 minute on one side until pink, then flip and cook 30 seconds more.
  3. Step 3: Pour about 1/3 cup batter evenly into the pan, swirling to form a thin pancake. Sprinkle 2 tbsp cooked mung beans, 1/3 cup bean sprouts, and 1/3 chopped green onions over the batter.
  4. Step 4: Cook for 2-3 minutes until edges are crispy and golden, then fold pancake in half and press lightly with spatula to seal. Slide onto a plate.
  5. Step 5: Repeat steps 2-4 with remaining shrimp, batter, mung beans, bean sprouts, and green onions to make 3 pancakes.
  6. Step 6: Serve hot with fresh lettuce leaves, 1/4 cup each of mint and cilantro, and 1/2 cup Nuoc Cham dipping sauce for wrapping and dipping.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 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 Banh Xeo 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 Banh Xeo 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 Banh Xeo with Shrimp and Mung Bean Filling for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Banh Xeo with Shrimp and Mung Bean Filling?

Vietnamese seafood 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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