Pan-Fried Banh Xeo with Shrimp and Bean Sprouts

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

Golden, crispy Vietnamese savory crepes filled with shrimp, pork, and crunchy bean sprouts, perfect for wrapping in lettuce leaves. This vietnamese-inspired street food ready in about 40 minutes pairs rice flour, teaspoon 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: 20 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 teaspoon turmeric powder, 1 cup coconut milk, 1 cup water, and 1/2 teaspoon salt until smooth and thin like crepe batter. Let rest for 15 minutes.
  2. Step 2: Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Add 4 ounces thinly sliced pork belly and cook for 2 minutes until starting to brown.
  3. Step 3: Add 8 ounces peeled shrimp and cook for 1 minute until pink.
  4. Step 4: Pour 1/4 cup of the batter evenly over the pork and shrimp in the skillet, swirling to cover the pan thinly. Cook for 2-3 minutes until edges are crispy and golden.
  5. Step 5: Scatter 1/2 cup bean sprouts and 1 chopped green onion over one half of the crepe, then fold the other half over. Cook another 1-2 minutes to warm the sprouts.
  6. Step 6: Carefully slide the crepe onto a plate and repeat with remaining batter and fillings to make 4 crepes.
  7. Step 7: Serve each banh xeo with fresh 2 large lettuce leaves and 2 tablespoons fresh mint leaves for wrapping, accompanied by 1/8 cup nuoc cham dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Banh Xeo with Shrimp and Bean Sprouts 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 Banh Xeo 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 Banh Xeo 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 Banh Xeo 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 Banh Xeo with Shrimp and Bean Sprouts?

Vietnamese street food 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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