Pan-Fried Vietnamese Pancakes with Shrimp, Pork, and Bean Sprouts

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

Savory Vietnamese pancakes filled with shrimp, thinly sliced pork, onions, and crunchy bean sprouts, served with fresh lettuce and a tangy fish sauce dip. This Vietnamese recipe, ready in about 30 minutes, layers rice flour, turmeric powder, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. 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
• 1/2 tsp turmeric powder
• 1 cup coconut milk
• 1/2 cup water
• 8 large shrimp, peeled and deveined
• 100 g pork loin, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 cup bean sprouts
• 3 tbsp vegetable oil
• 8 lettuce leaves
• 1/4 cup fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 tsp chopped chili

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1/2 tsp turmeric powder, 1 cup coconut milk, and 1/2 cup water until smooth and slightly thin; set batter aside to rest for 15 minutes.
2. Step 2: Mix 1/4 cup fish sauce with 2 tbsp lime juice, 1 tbsp sugar, 1 tsp minced garlic, and 1 tsp chopped chili in a small bowl for the dipping sauce; stir until sugar dissolves and set aside.
3. Step 3: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add half of the 8 large shrimp and 100 g thinly sliced pork loin, sauté for 2 minutes until just cooked and fragrant.
4. Step 4: Pour about 1/3 cup of the batter evenly into the skillet, swirling to coat the bottom thinly. Scatter half of the sliced 1 small yellow onion and 1/2 cup bean sprouts over the batter. Cook for 3-4 minutes until edges are crispy and golden.
5. Step 5: Carefully fold the pancake in half and cook for an additional 1 minute to warm through, then transfer to a plate. Repeat steps 3-5 for the second pancake using remaining ingredients.
6. Step 6: Serve pancakes hot with 8 fresh lettuce leaves and the prepared fish sauce dip for wrapping and dipping.