Pan-Fried Pork and Egg Bánh Xèo with Bean Sprouts

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

Savory Vietnamese crepes filled with ground pork, shrimp, and crisp bean sprouts, pan-fried until golden and crispy. This vietnamese 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.

★ 4.4 (8 ratings) Prep: 25 min Cook: 20 min Serves 3 Vietnamese cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Pork and Egg Bánh Xèo with 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 Pork and Egg Bánh Xèo with 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 Pork and Egg Bánh Xèo with 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 Pork and Egg Bánh Xèo with Bean Sprouts for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pork and Egg Bánh Xèo with Bean Sprouts?

Vietnamese vietnamese 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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