Pan-Fried Bánh Xèo with Pork and Bean Sprouts

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A sizzling Southern Vietnamese savory crepe filled with tender pork, bean sprouts, and fresh herbs, perfect for wrapping in lettuce leaves. This Vietnamese recipe, ready in about 30 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 320 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
• 1/2 tsp turmeric powder
• 1 cup coconut milk
• 1/2 cup water
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 6 oz pork shoulder, thinly sliced
• 1 cup bean sprouts
• 2 tbsp green onions, sliced
• 1/4 cup fresh mint leaves
• 8 lettuce leaves
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1 tsp minced garlic
• 1 tsp chopped fresh chili

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

Instructions

1. Step 1: In a bowl, whisk 1 cup rice flour, 1/2 tsp turmeric powder, 1 cup coconut milk, 1/2 cup water, and 1/2 tsp salt until smooth and no lumps remain. Set batter aside for 15 minutes.
2. Step 2: Mix 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, 1 tsp minced garlic, and 1 tsp chopped fresh chili in a small bowl to make dipping sauce; set aside.
3. Step 3: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 6 oz thinly sliced pork shoulder and sauté for 2-3 minutes until lightly browned.
4. Step 4: Pour about 1/3 cup batter evenly over the pork, tilting the pan to spread it thin. Sprinkle 1 cup bean sprouts and 2 tbsp sliced green onions on one half of the crepe.
5. Step 5: Cover the skillet, cook for 3-4 minutes until edges of the crepe are crispy and golden.
6. Step 6: Fold the crepe in half, slide onto a plate, and garnish with 1/4 cup fresh mint leaves. Serve with 8 lettuce leaves and the prepared dipping sauce for wrapping and dipping.