Crisp Banh Xeo Vietnamese Sizzling Rice Pancakes with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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 developed and reviewed.

Golden, thin Vietnamese rice flour pancakes filled with shrimp, pork, and crunchy bean sprouts, served with fresh herbs and dipping sauce. This Vietnamese-inspired pork 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 420 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 420 cal/serving

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Ingredients

1 cup rice flour
1 tsp turmeric powder
1 cup coconut milk
3/4 cup water
1/2 tsp salt
3 tbsp vegetable oil
12, peeled and deveined small shrimp
6 oz thinly sliced pork belly
1 cup bean sprouts
2 stalks, chopped green onion
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
8 lettuce leaves
1/2 cup (prepared as in previous recipe) nuoc cham sauce

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Instructions

Step 1: In a bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 cup coconut milk, 3/4 cup water, and 1/2 tsp salt until smooth. Let the batter rest for 30 minutes.
Step 2: Heat 1 tbsp vegetable oil in a 10-inch nonstick skillet over medium-high heat. Add 3 oz thinly sliced pork belly and 6 shrimp, cooking for 1-2 minutes until shrimp turn pink.
Step 3: Pour about 1/3 cup of the batter evenly over the pork and shrimp in the pan, swirling to thinly coat the bottom. Sprinkle 1/4 cup bean sprouts and 1/2 chopped green onion over the batter.
Step 4: Cover the pan and cook for 3-4 minutes until the edges are crisp and golden and the batter is set.
Step 5: Using a spatula, fold the pancake in half and slide onto a plate. Repeat to make 3 more pancakes.
Step 6: Serve banh xeo with 8 lettuce leaves, 1/2 cup fresh mint, 1/2 cup fresh cilantro, and 1/2 cup nuoc cham dipping sauce. Wrap pancake pieces in lettuce with herbs and dip before eating.