Pan-Fried Vietnamese Banh Xeo with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Crisp, golden Vietnamese savory pancakes filled with shrimp, mung beans, and crunchy bean sprouts, pan-fried to perfection and served with fresh herbs and dipping sauce. This Vietnamese-inspired recipe, ready in about 70 minutes, turns rice flour, turmeric powder, coconut milk into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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
• 1/2 cup water
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 12 small shrimp, peeled and deveined
• 1/3 cup, soaked 1 hour and drained yellow mung beans (split)
• 1 cup bean sprouts
• 2, sliced thinly green onions
• 6 large lettuce leaves
• 1/2 cup fresh mint leaves
• 1/4 cup for dipping sauce: fish sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 1/4 cup water (for sauce)
• 1 clove minced garlic
• 1 tsp chopped chili

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Instructions

1. Step 1: In a large bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 1/4 cups coconut milk, 1/2 cup water, and 1/2 tsp salt until smooth and free of lumps. Stir in 2 sliced green onions. Let batter rest 30 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 12 shrimp and cook for 1-2 minutes per side until pink; remove and set aside.
3. Step 3: Add 1/3 cup soaked and drained yellow mung beans to the skillet and cook for 2 minutes until softened; remove and set aside.
4. Step 4: Wipe skillet clean and heat 1 tbsp vegetable oil over medium heat. Pour 1/3 cup batter into skillet, swirling to coat bottom thinly. Cook 1 minute until edges crisp.
5. Step 5: Arrange 3 shrimp, 2 tbsp mung beans, and 1/4 cup bean sprouts on one half of the pancake. Drizzle with 1 tsp vegetable oil and cook 1-2 minutes until underside is golden and crispy.
6. Step 6: Fold pancake in half over filling and slide onto a plate. Repeat to make 5 more pancakes.
7. Step 7: Mix dipping sauce by combining 1/4 cup fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 1/4 cup water, 1 minced garlic clove, and 1 tsp chopped chili until sugar dissolves.
8. Step 8: Serve pancakes hot with fresh lettuce leaves and mint for wrapping, accompanied by the dipping sauce.