Pan-Fried Bánh Xèo with Coconut Milk and Turmeric

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy Vietnamese savory pancakes infused with turmeric and coconut milk, filled with shrimp, pork, and bean sprouts, perfect for wrapping in fresh lettuce. This Vietnamese-inspired pork recipe, ready in about 40 minutes, pairs rice flour, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 20 min Serves 4 Vietnamese cuisine 380 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 cup coconut milk, 1 cup water, 1 tsp turmeric powder, and 1/2 tsp salt until smooth. Stir in 2 chopped green onions and set batter aside for 15 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 3 oz thinly sliced pork belly and cook for 2 minutes until starting to brown, then add 4 oz shrimp and cook for another 1-2 minutes until pink.
  3. Step 3: Push the meat and shrimp to one side of the pan. Pour about 1/3 cup of the batter into the skillet, swirling to create a thin pancake that covers the bottom. Cook for 2-3 minutes until the edges are crisp and golden.
  4. Step 4: Scatter 1/2 cup bean sprouts over half the pancake, then fold it over to cover the filling. Cook for another 1 minute to warm through.
  5. Step 5: Remove the bánh xèo from the pan and repeat with remaining batter and fillings to make 4 pancakes.
  6. Step 6: Serve each pancake in a large lettuce leaf with fresh mint leaves and 2 tbsp nuoc cham dipping sauce for wrapping and dipping.

Frequently asked questions

How long does Pan-Fried Bánh Xèo with Coconut Milk and Turmeric take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Bánh Xèo with Coconut Milk and Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.

Can I substitute ingredients in Pan-Fried Bánh Xèo with Coconut Milk and Turmeric?

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 Pan-Fried Bánh Xèo with Coconut Milk and Turmeric 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 Pan-Fried Bánh Xèo with Coconut Milk and Turmeric?

Vietnamese pork 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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