Pan-Fried Pork and Egg Bánh Xèo with Bean Sprouts

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Savory Vietnamese crepes filled with ground pork, shrimp, and crisp bean sprouts, pan-fried until golden and crispy. This Vietnamese 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 450 calories and feeds 3, 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 tsp turmeric powder
• 1 cup coconut milk
• 1 cup cold water
• 1/2 tsp salt
• 1/2 lb ground pork
• 1/2 cup small shrimp, peeled and deveined
• 1 cup bean sprouts
• 2, sliced green onions
• 2 tbsp vegetable oil
• 2 eggs
• for serving lettuce leaves
• for serving fresh mint leaves
• 1/4 cup fish sauce dipping sauce

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Instructions

1. Step 1: In a bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1/2 tsp salt, 1 cup coconut milk, and 1 cup cold water until smooth. Set the batter aside for 15 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 1/2 lb ground pork and 1/2 cup shrimp, cooking for 3-4 minutes until cooked through and fragrant. Add 2 sliced green onions and stir briefly. Transfer mixture to a bowl.
3. Step 3: In the same skillet, add another 1 tbsp vegetable oil and heat over medium. Pour about 1/3 cup batter into the skillet, swirling to cover the bottom thinly.
4. Step 4: Crack 1 egg over the batter and quickly spread it evenly. Cook for 2 minutes until edges turn golden and crisp.
5. Step 5: Scatter about 1/3 cup bean sprouts and 1/3 of the pork-shrimp mixture over one half of the crepe. Fold the other half over and cook 1 more minute to warm the filling.
6. Step 6: Carefully slide the bánh xèo onto a plate. Repeat steps 3-5 two more times for total of 3 crepes.
7. Step 7: Serve hot with fresh lettuce leaves, mint, and 1/4 cup fish sauce dipping sauce for wrapping and dipping.