Bánh Xèo Vietnamese Savory Crispy Pancakes with Shrimp and Pork

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Golden, crispy Vietnamese pancakes stuffed with juicy shrimp, tender pork, and bean sprouts, served with fresh herbs and dipping sauce. This Vietnamese-inspired seafood recipe, ready in about 70 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 400 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.

Ingredients

• 1 cup rice flour
• 1 tsp turmeric powder
• 1 1/4 cups coconut milk
• 1/2 cup water
• 3 stalks, thinly sliced green onions
• 12 large, peeled and deveined shrimp
• 6 oz, thinly sliced pork belly
• 2 cups bean sprouts
• 1/4 cup vegetable oil
• 4 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 2, minced garlic cloves
• 3 tbsp water
• 1/2 cup fresh mint leaves
• 1 cup lettuce leaves

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 1/4 cups coconut milk, 1/2 cup water, and 3 thinly sliced green onions until smooth. Let the batter rest for 30 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 6 oz thinly sliced pork belly and cook for 2-3 minutes until slightly browned.
3. Step 3: Add 6 large peeled shrimp to the skillet, cook for 1-2 minutes until pink. Pour in enough batter to cover the bottom of the pan thinly (about 1/3 cup), swirling to coat evenly.
4. Step 4: Cook the pancake for 2-3 minutes until the edges are crispy and the bottom is golden. Scatter 1/2 cup bean sprouts on one half, then fold the pancake over and cook 1 more minute. Remove and keep warm.
5. Step 5: Repeat the process to make 3 more pancakes, adding more oil as needed.
6. Step 6: For the dipping sauce, mix 4 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 2 minced garlic cloves, and 3 tbsp water until the sugar dissolves.
7. Step 7: Serve the crispy pancakes with fresh mint leaves, 1 cup lettuce leaves, and the dipping sauce on the side for wrapping and dipping.