Bánh Xèo Vietnamese Savory Crispy Pancakes with Shrimp and Pork

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden, crispy Vietnamese pancakes stuffed with juicy shrimp, tender pork, and bean sprouts, served with fresh herbs and dipping sauce. This vietnamese-inspired seafood 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.

Prep: 40 min Cook: 30 min Serves 4 Vietnamese cuisine 400 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 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.

Equipment for this recipe

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Frequently asked questions

How long does Bánh Xèo Vietnamese Savory Crispy Pancakes with Shrimp and Pork take to make?

Total time is about 70 minutes (40 min prep + 30 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 Savory Crispy Pancakes with Shrimp and Pork?

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 Savory Crispy Pancakes with Shrimp and Pork?

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 Savory Crispy Pancakes with Shrimp and Pork 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 Savory Crispy Pancakes with Shrimp and Pork?

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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