Pan-Fried Bánh Xèo with Pork and Bean Sprouts

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

A sizzling Southern Vietnamese savory crepe filled with tender pork, bean sprouts, and fresh herbs, perfect for wrapping in lettuce leaves. This vietnamese 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.

Prep: 20 min Cook: 10 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Bánh Xèo with Pork and Bean Sprouts take to make?

Total time is about 30 minutes (20 min prep + 10 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 Pork and Bean Sprouts?

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 Pork 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 Pan-Fried Bánh Xèo with Pork 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 Pan-Fried Bánh Xèo with Pork and Bean Sprouts?

Vietnamese vietnamese 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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