Pan-Fried Banh Xeo with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Golden, crispy Vietnamese savory crepes filled with shrimp, pork, and crunchy bean sprouts, perfect for wrapping in lettuce leaves. This Vietnamese-inspired street-food recipe, ready in about 40 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 teaspoon turmeric powder
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 8 ounces, peeled and deveined small shrimp
• 4 ounces, thinly sliced pork belly
• 2 cups bean sprouts
• 3, chopped green onions
• 8 large leaves lettuce leaves
• 1/2 cup fresh mint leaves
• 1/2 cup nuoc cham dipping sauce

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

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.