Pan-Fried Bánh Xèo with Shrimp and Bean Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Vietnamese savory crepes filled with shrimp, pork, and fresh bean sprouts, pan-fried to golden crispness. This vietnamese-inspired seafood 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.

Prep: 25 min Cook: 20 min Serves 4 Vietnamese cuisine 400 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (25 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 Shrimp 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 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 Pan-Fried Bánh Xèo 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 Pan-Fried Bánh Xèo 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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