Pan-Seared Shrimp and Pork Banh Xeo with Turmeric Batter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A crispy Vietnamese savory crepe filled with succulent shrimp, pork, and bean sprouts, colored bright yellow with turmeric. This vietnamese-inspired pork 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.

Prep: 25 min Cook: 20 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Shrimp and Pork Banh Xeo with Turmeric Batter take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Shrimp and Pork Banh Xeo with Turmeric Batter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.

Can I substitute ingredients in Pan-Seared Shrimp and Pork Banh Xeo with Turmeric Batter?

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-Seared Shrimp and Pork Banh Xeo with Turmeric Batter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared Shrimp and Pork Banh Xeo with Turmeric Batter?

Vietnamese pork 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.

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