Crispy Vietnamese Banh Xeo Pancakes with Shrimp and Bean Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden, crispy rice flour pancakes filled with succulent shrimp, mung beans, and fresh bean sprouts, served with a zesty dipping sauce. This vietnamese-inspired seafood 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 380 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: 20 min Cook: 20 min Serves 4 Vietnamese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 1/4 cups coconut milk, 1/2 cup water, and 1/2 tsp salt until smooth and thin, then stir in 2 sliced green onions.
  2. Step 2: Heat a 10-inch non-stick skillet over medium-high heat and add 1 tbsp vegetable oil. Add 3 shrimp and cook for 1 minute each side until pink and slightly curled.
  3. Step 3: Pour about 1/3 cup batter into the pan, swirling to cover the bottom thinly. Sprinkle 2 tbsp cooked mung beans and 1/4 cup bean sprouts over the batter. Cook for 2-3 minutes until the edges turn crispy and golden.
  4. Step 4: Carefully fold the pancake in half and cook another 1 minute, then transfer to a plate. Repeat to make 4 pancakes, adding oil as needed.
  5. Step 5: For dipping sauce, combine 1/4 cup fish sauce, 2 tbsp sugar, 1/4 cup water, 2 minced garlic cloves, and 1 thinly sliced red chili in a small bowl. Stir until sugar dissolves.
  6. Step 6: Serve banh xeo pancakes with 8 lettuce leaves, 1/4 cup fresh mint, 1/4 cup cilantro, and lime wedges. Wrap pieces of pancake in lettuce with herbs and dip in the sauce for a bright, savory bite.

Equipment for this recipe

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Frequently asked questions

How long does Crispy Vietnamese Banh Xeo Pancakes with Shrimp and Bean Sprouts take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Crispy Vietnamese Banh Xeo Pancakes with Shrimp and Bean Sprouts?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Crispy Vietnamese Banh Xeo Pancakes with Shrimp and Bean Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Vietnamese Banh Xeo Pancakes with Shrimp and Bean Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crispy Vietnamese Banh Xeo Pancakes with Shrimp and Bean Sprouts?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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