Crispy Banh Xeo with Shrimp and Bean Sprouts

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

Savory Vietnamese rice crepes filled with shrimp, pork, and bean sprouts, pan-fried until the edges are crisp and golden. This Vietnamese-inspired seafood recipe, ready in about 60 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 4, 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.

Ingredients

• 1 cup rice flour
• 1 tsp turmeric powder
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt
• 8 oz, peeled and deveined shrimp
• 6 oz thinly sliced pork belly
• 2 cups bean sprouts
• 2, chopped green onions
• 1/4 cup vegetable oil
• for serving lettuce leaves
• for serving fresh mint leaves
• 1/2 cup (prepared) nuoc cham dipping sauce
• 2, minced (for sauce if making fresh) garlic cloves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt until smooth. Let the batter rest for 30 minutes.
2. Step 2: Heat a non-stick skillet over medium-high heat and add 1 tbsp vegetable oil. Sauté 6 oz thinly sliced pork belly for 2-3 minutes until it starts to brown. Add 8 oz shrimp and cook for another 2 minutes until shrimp turn pink. Remove from pan and set aside.
3. Step 3: Wipe out the skillet and add 1 tbsp vegetable oil. Pour in about 1/3 cup of the batter, swirling the pan to create a thin crepe. Cook for 1-2 minutes until the edges start to crisp.
4. Step 4: Quickly add a portion of the pork and shrimp mixture on one half of the crepe, then scatter 1/2 cup bean sprouts and sprinkle some chopped green onions over the top.
5. Step 5: Cover the skillet with a lid and cook for another 1-2 minutes until the crepe is crispy and cooked through.
6. Step 6: Fold the crepe in half and transfer to a serving plate. Repeat with remaining batter and filling, adding oil as needed.
7. Step 7: Serve the banh xeo with fresh lettuce leaves, mint, and 1/2 cup nuoc cham dipping sauce for wrapping and dipping.