Bánh Xèo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts

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

Golden, crispy Vietnamese pancakes infused with turmeric and filled with shrimp, pork, and fresh bean sprouts for a vibrant street food treat. This vietnamese 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.

Frequently asked questions

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

Total time is about 60 minutes (40 min prep + 20 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 Bánh Xèo 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 Bánh Xèo 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 Bánh Xèo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Bánh Xèo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts?

Vietnamese vietnamese 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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