Pan-Fried Vietnamese Bánh Xèo with Shrimp and Pork

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Savory Vietnamese crispy pancakes filled with shrimp, pork, onions, and fresh bean sprouts, served with crisp lettuce and tangy house fish sauce. This Vietnamese recipe, ready in about 35 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 320 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 tsp turmeric powder
• 1 cup coconut milk
• 1/2 cup water
• 8 large prawns (peeled and deveined)
• 4 oz thinly sliced pork belly
• 1 small, thinly sliced yellow onion
• 1 cup bean sprouts
• 3 tbsp vegetable oil
• 1 cup, washed lettuce leaves
• 1/4 cup fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 tsp chopped chili

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 tsp turmeric powder, 1 cup coconut milk, and 1/2 cup water until smooth and thin like crepe batter; set aside for 15 minutes.
2. Step 2: In a small bowl, combine 1/4 cup fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 tsp minced garlic, and 1 tsp chopped chili to make the dipping sauce; stir until sugar dissolves and set aside.
3. Step 3: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 4 oz thinly sliced pork belly and cook for 2 minutes until beginning to brown.
4. Step 4: Add 8 large prawns and 1 small thinly sliced yellow onion to the skillet; sauté for 2 minutes until prawns turn pink and onions soften.
5. Step 5: Push the meat and shrimp to one side of the pan, then pour in 1/4 cup of the batter evenly to form a thin pancake. Cook for 3-4 minutes until edges become crispy and batter is set.
6. Step 6: Scatter 1/2 cup bean sprouts over the pancake, fold it in half carefully with a spatula, and cook for another minute to warm the sprouts.
7. Step 7: Slide the pancake onto a serving plate, repeat steps 3-6 with remaining oil, batter, and filling.
8. Step 8: Serve each pancake with fresh 1 cup lettuce leaves and the prepared fish sauce for dipping.