Crisped Bánh Xèo Vietnamese Savory Pancakes with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Golden and crispy Vietnamese crepes filled with succulent shrimp, crunchy bean sprouts, and fresh herbs, served with a tangy dipping sauce. This Vietnamese-inspired seafood recipe, ready in about 45 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 380 calories and feeds 3, 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
• 1/4 cup water
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 12 oz small shrimp, peeled and deveined
• 2 cups bean sprouts
• 3 stalks, chopped green onions
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• for serving lettuce leaves
• for dipping sauce:
• 1/4 cup fish sauce
• 3 tbsp lime juice
• 3 tbsp water
• 2 tbsp sugar
• 1 clove minced garlic
• 1 small chopped red chili

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, 1/4 cup water, and 1/2 tsp salt until smooth. Let batter rest for 20 minutes.
2. Step 2: For the dipping sauce, combine 1/4 cup fish sauce, 3 tbsp lime juice, 3 tbsp water, 2 tbsp sugar, 1 minced garlic clove, and 1 small chopped red chili in a small bowl. Stir until sugar dissolves and set aside.
3. Step 3: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 3 oz shrimp and cook for 2 minutes until pink and cooked through. Remove shrimp and set aside.
4. Step 4: Add another 1 tbsp vegetable oil to the skillet and pour in about 1/3 cup of the batter, swirling to form a thin pancake. Cook for 2 minutes until edges crisp and pancake is golden.
5. Step 5: Scatter 1/3 cup cooked shrimp, 1/2 cup bean sprouts, and 1 tbsp chopped green onion on one half of the pancake. Cover with a lid and cook for 1 minute to steam the filling.
6. Step 6: Fold the pancake over to enclose the filling, slide onto a plate, and repeat steps 4-6 with remaining batter and ingredients to make 3 pancakes.
7. Step 7: Serve the bánh xèo with fresh mint leaves, cilantro, and lettuce leaves to wrap the pancakes, accompanied by the prepared dipping sauce.