What technique has worked best for you? I've made banh xeo batter without the mung beans at all and determined I definitely wanted them there for texture. I see two different techniques in recipes: either puree the (softened/cooked) beans right into the batter or dot whole (softened/cooked) beans over the batter as soon as it hits the pan. I have beans soaking for a get-together tonight and await your advice. Right now I'm leaning toward the puree idea just to have one less step while cooking.