Banh Xeo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts

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

Golden turmeric-infused rice flour pancakes filled with succulent shrimp, crunchy bean sprouts, and fresh herbs, traditionally wrapped in lettuce leaves. This vietnamese-inspired seafood ready in about 60 minutes layers rice flour, turmeric powder, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. 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: 15 min Serves 3 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt until smooth and free of lumps. Stir in 2 tbsp thinly sliced scallions and let the batter rest for 30 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 6 shrimp and cook for 1 minute per side until just opaque, then remove and set aside.
  3. Step 3: Add 1 tbsp vegetable oil to the skillet and pour in about 1/3 cup batter, swirling to coat the bottom thinly and evenly. Immediately arrange 6 cooked shrimp on one half of the pancake and sprinkle with 1/2 cup bean sprouts.
  4. Step 4: Cover the skillet with a lid and cook for 3-4 minutes until the edges of the pancake are crispy and golden, and the batter is set.
  5. Step 5: Fold the pancake in half over the filling and slide onto a plate. Repeat steps 3-5 with remaining batter, shrimp, and bean sprouts to make 3 pancakes total.
  6. Step 6: Serve the pancakes warm, accompanied by 1/4 cup fresh mint leaves and 8 lettuce leaves for wrapping, along with 1/2 cup nuoc cham dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Banh Xeo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Banh Xeo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Banh Xeo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts?

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 Banh Xeo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts 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 Banh Xeo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts?

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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