Pan-Fried Vietnamese Pancakes with Shrimp, Pork, and Bean Sprouts
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 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 leaves lettuce leaves
- 1/4 cup fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 tsp minced garlic
- 1 tsp chopped chili
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve pancakes hot with 8 fresh lettuce leaves and the prepared fish sauce dip for wrapping and dipping.
Frequently asked questions
How long does Pan-Fried Vietnamese Pancakes with Shrimp, Pork, and Bean Sprouts take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Pan-Fried Vietnamese Pancakes with Shrimp, Pork, and Bean Sprouts?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Pan-Fried Vietnamese Pancakes with Shrimp, Pork, and 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 Vietnamese Pancakes with Shrimp, Pork, and Bean Sprouts for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vietnamese Pancakes with Shrimp, Pork, and 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.
What others are saying
- ★★★★★
My husband and kids devoured these! So easy to make and packed with fresh flavors.
- ★★★★★
These pancakes were a hit at my dinner party! The shrimp and pork were perfectly balanced with the bean sprouts.
- ★★★★☆
The flavors were good, but the sauce was slightly bland. Next time I'll add more fish sauce.
