Crisp Pan-Fried Bánh Xèo 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.

Vietnamese savory crepes filled with shrimp, pork, and crunchy bean sprouts, pan-fried to golden crispness and served with fresh herbs and dipping sauce. This Vietnamese recipe, ready in about 45 minutes, pairs rice flour, turmeric powder, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Cook: 20 min Serves 3 Vietnamese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 1/2 cups coconut milk, 1/2 cup water, and 1/2 tsp salt until a smooth, thin batter forms; let rest for 20 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a 10-inch nonstick skillet over medium-high heat; add 6 oz thinly sliced pork belly and 6 peeled medium shrimp, cooking for 2 minutes until pork edges crisp and shrimp turn pink.
  3. Step 3: Pour about 1/3 cup batter evenly over pork and shrimp, swirling skillet to spread thinly; sprinkle 1/3 cup bean sprouts and 1/3 chopped green onions on one half of the crepe.
  4. Step 4: Cover skillet and cook for 3-4 minutes until edges are golden and crisp and batter is set.
  5. Step 5: Fold crepe in half over fillings and slide onto a warm plate; repeat steps 2-4 with remaining batter and fillings to make 3 crepes.
  6. Step 6: Serve hot with 1 cup lettuce leaves, 1/2 cup fresh mint, 1/2 cup fresh cilantro, and 1/2 cup nuoc cham dipping sauce.

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