Bánh Xèo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden, crispy Vietnamese pancakes infused with turmeric and filled with shrimp, pork, and fresh bean sprouts for a vibrant street food treat. This Vietnamese recipe, 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 480 calories and feeds 4, 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: 40 min Cook: 20 min Serves 4 Vietnamese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large 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. Let batter rest for 30 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add 1/4 cup thinly sliced pork belly and cook for 2 minutes.
  3. Step 3: Add 2-3 shrimp to the skillet, cooking until pink and just opaque, about 2 minutes.
  4. Step 4: Pour 1/3 cup batter evenly over the pork and shrimp, swirling the pan to thinly coat the bottom. Cook for 2-3 minutes until edges are crispy and golden.
  5. Step 5: Scatter 1/2 cup bean sprouts and 1 sliced green onion over half the pancake. Fold pancake over filling and cook 1 more minute.
  6. Step 6: Transfer pancake to a plate. Repeat with remaining batter and fillings to make 3 more pancakes.
  7. Step 7: Serve bánh xèo hot with 1 cup lettuce leaves, 1/2 cup fresh mint, and 1/2 cup nuoc cham dipping sauce for wrapping and dipping.

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