Pan-Seared Shrimp and Pork Banh Xeo with Turmeric Batter

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A crispy Vietnamese savory crepe filled with succulent shrimp, pork, and bean sprouts, colored bright yellow with turmeric. This Vietnamese-inspired pork recipe, ready in about 45 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 450 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 cup water
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 12, peeled and deveined small shrimp
• 1/4 lb, thinly sliced pork belly
• 1 cup bean sprouts
• 2, chopped green onions
• 8 small leaves lettuce leaves
• 1/2 cup mint leaves
• 1/2 cup, for serving nuoc cham sauce

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt until smooth batter forms. Let batter rest for 20 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 1/4 lb thinly sliced pork belly and cook for 2-3 minutes until lightly browned.
3. Step 3: Add 12 peeled shrimp and 1/2 cup bean sprouts to the pan, cooking for 1-2 minutes until shrimp turn pink and bean sprouts soften slightly. Push the filling to one side of the pan.
4. Step 4: Pour about 1/3 cup of the turmeric batter evenly over the entire skillet surface and cook for 2-3 minutes until edges are crispy and the crepe is mostly set.
5. Step 5: Sprinkle 1 chopped green onion and the remaining 1/2 cup bean sprouts over the crepe. Fold the crepe over the filling and slide onto a plate.
6. Step 6: Repeat steps 2-5 to make 3 more crepes.
7. Step 7: Serve each banh xeo with a few fresh lettuce leaves and 1/2 cup mint leaves to wrap the crepes, accompanied by 1/2 cup nuoc cham dipping sauce.