Use Hương Xưa bánh xèo mix, which is already seasoned, so just add chopped green onions and a little turmeric powder for color. Mix with 1 2/3 cups cold water (400 ml) until smooth. Heat a pan with oil, sauté onions, then add shrimp, tofu, and mushrooms, and stir-fry briefly.

When the ingredients are slightly cooked, pour in the batter and swirl to coat the pan evenly. Add mung beans, bell peppers, and bean sprouts. Cover and cook on medium heat until the batter is cooked through.

After about 5 minutes, fold the pancake in half and transfer to a plate. Serve hot with mustard greens and dipping sauce with carrot.