Pan-Fried Vietnamese Shrimp and Pork Bánh Xèo Pancakes

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

Thin, crispy Vietnamese crepes filled with shrimp, pork, onions, and fresh bean sprouts, served with lettuce and a tangy house fish sauce for dipping. This Vietnamese recipe, ready in about 40 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 320 calories and feeds 4, 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 tsp turmeric powder
• 1 cup coconut milk
• 1/2 cup water
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 8 oz small shrimp, peeled and deveined
• 6 oz thinly sliced pork shoulder
• 1/2 medium yellow onion, thinly sliced
• 1 cup bean sprouts
• 1 cup 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 large bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 cup coconut milk, 1/2 cup water, and 1/2 tsp salt until smooth and slightly runny, set aside to rest for 15 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a 10-inch nonstick skillet over medium-high heat. Add 6 oz thinly sliced pork shoulder and cook for 2 minutes until lightly browned.
3. Step 3: Add 8 oz shrimp and 1/2 sliced yellow onion to the skillet, sauté for 2 minutes until shrimp turn pink and onions soften.
4. Step 4: Push the meat and shrimp mixture to one side of the pan. Pour about 1/3 cup of batter evenly across the pan, swirling to form a thin crepe.
5. Step 5: Cover the pan and cook for 3-4 minutes until the edges of the batter become crispy and golden.
6. Step 6: Scatter 1 cup bean sprouts over one half of the crepe, then fold the other half over to enclose the filling. Cook an additional 1 minute.
7. Step 7: Carefully slide the bánh xèo onto a plate. Repeat steps 2-6 for remaining batter and filling.
8. Step 8: For the dipping sauce, combine 1/4 cup fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 tsp minced garlic, and 1 tsp chopped chili in a small bowl, stirring until sugar dissolves.
9. Step 9: Serve each bánh xèo with fresh 1 cup lettuce leaves and the house fish sauce on the side for wrapping and dipping.