Pan-Fried Vietnamese Banh Xeo with Shrimp and Pork

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Delicate Vietnamese savory pancakes filled with shrimp, pork, onions, and crisp beansprouts, served with fresh lettuce and tangy fish sauce. This vietnamese (gluten free) 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 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cold water
• 8 oz shrimp, peeled and deveined
• 6 oz pork belly, thinly sliced
• 1 medium yellow onions, thinly sliced
• 1 cup bean sprouts
• 3 tbsp vegetable oil
• 8 leaves lettuce leaves
• 1/4 cup fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tsp minced garlic
• 1/4 tsp chili flakes

Instructions

1. Step 1: In a medium bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 cup coconut milk, and 1/2 cup cold water until smooth and thin; set this batter aside for 15 minutes to hydrate.
2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 6 oz thinly sliced pork belly and sauté for 3 minutes until it starts browning. Add 8 oz shrimp and cook for 2 minutes until pink and opaque.
3. Step 3: Pour about 1/3 cup of the batter evenly across the skillet to form a thin pancake. Scatter 1/3 cup sliced yellow onions and 1/3 cup bean sprouts on top. Cover and cook for 3-4 minutes until the edges become crispy and the pancake sets.
4. Step 4: Carefully fold the pancake in half with a spatula and cook for another minute until both sides are golden and cooked through. Repeat steps 2-4 for the remaining batter and filling.
5. Step 5: For the dipping sauce, whisk 1/4 cup fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 tsp minced garlic, and 1/4 tsp chili flakes until the sugar dissolves.
6. Step 6: Serve each banh xeo pancake with 2 lettuce leaves and a small bowl of the prepared fish sauce for dipping, encouraging wrapping the pancake in lettuce before dipping.