Crisped Bánh Xèo Pancakes with Pork and Bean Sprouts

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Vietnamese savory pancakes with turmeric-flavored batter, filled with tender pork and crunchy bean sprouts, pan-fried until golden and crisp. This Vietnamese recipe, ready in about 40 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 320 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 teaspoon turmeric powder
• 1 cup coconut milk
• 1/2 cup water
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 8 ounces pork shoulder, thinly sliced
• 2 cups bean sprouts
• 3 stalks, sliced green onions
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 3 tablespoons water (for sauce)
• 2 tablespoons lime juice
• 1 clove, minced garlic
• 1/4 teaspoon chili flakes

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 teaspoon turmeric powder, 1 cup coconut milk, 1/2 cup water, and 1/2 teaspoon salt until smooth. Let batter rest for 15 minutes.
2. Step 2: Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Add 8 ounces thinly sliced pork shoulder and cook, stirring, for 3-4 minutes until cooked through and slightly caramelized. Remove pork and set aside.
3. Step 3: Wipe skillet clean and heat 1 tablespoon vegetable oil over medium heat. Pour in about 1/3 cup batter, swirling to cover the pan thinly.
4. Step 4: Cook for 2 minutes until the edges begin to crisp and the surface is set but slightly wet.
5. Step 5: Add a portion of cooked pork (about 2 ounces), 1/2 cup bean sprouts, and a sprinkle of sliced green onions on one half of the pancake.
6. Step 6: Drizzle 1 teaspoon fish sauce mixed with a pinch of sugar over the filling, then fold the pancake in half. Cook for another 1-2 minutes until crispy.
7. Step 7: Repeat with remaining batter and fillings to make 4 pancakes.
8. Step 8: For dipping sauce, combine 2 tablespoons fish sauce, 3 tablespoons water, 2 tablespoons lime juice, 1 minced garlic clove, 1 teaspoon sugar, and 1/4 teaspoon chili flakes. Stir until sugar dissolves.
9. Step 9: Serve the folded pancakes hot with the dipping sauce on the side.