Pan-Fried Bánh Xèo with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Vietnamese savory crepes filled with shrimp, pork, and fresh bean sprouts, pan-fried to golden crispness. This Vietnamese-inspired seafood recipe, ready in about 45 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
• 1/2 tsp turmeric powder
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt
• 3 tbsp, divided vegetable oil
• 8 oz, peeled and deveined shrimp
• 4 oz, thinly sliced pork belly
• 2 cups bean sprouts
• 2, chopped green onions
• for serving lettuce leaves
• for serving fresh mint leaves
• for serving (prepared as from previous recipe) Nuoc Cham dipping sauce

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Instructions

1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1/2 tsp turmeric powder, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt until smooth. Stir in 2 chopped green onions and let batter rest for 20 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 4 oz thinly sliced pork belly and 8 oz shrimp, cooking for 2-3 minutes until shrimp turn pink and pork is lightly browned. Remove from pan and set aside.
3. Step 3: Wipe skillet clean, add 1 tbsp vegetable oil, swirl to coat. Pour about 1/3 cup batter into skillet, tilting to spread thinly into a crepe.
4. Step 4: Immediately add a third of the cooked pork and shrimp mixture and 2/3 cup bean sprouts onto one half of the crepe. Cook for 3-4 minutes until edges are crispy and bottom is golden.
5. Step 5: Carefully fold crepe in half over filling, cook another 1 minute until crisp. Transfer to plate and repeat with remaining batter and fillings.
6. Step 6: Serve hot with fresh lettuce leaves, mint, and Nuoc Cham dipping sauce for wrapping and dipping.