Pan-Seared Vietnamese Shrimp and Pork Banh Xeo

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

A savory Vietnamese pancake filled with shrimp, pork, onions, and beansprouts, served with fresh lettuce and a tangy house fish sauce. This Vietnamese recipe, ready in about 35 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 420 calories and feeds 3, 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
• 1/2 tsp turmeric powder
• 1 cup coconut milk
• 1/2 cup water
• 8 oz shrimp, peeled and deveined
• 6 oz pork belly, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 cup bean sprouts
• 3 tbsp vegetable oil
• 1 cup, for serving lettuce leaves
• 1/4 cup, for serving fresh mint leaves
• 1/4 cup fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 small red chili, thinly sliced

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Instructions

1. Step 1: In a medium bowl, whisk together 1 cup rice flour, 1/2 tsp turmeric powder, 1 cup coconut milk, and 1/2 cup water until smooth and thin like crepe batter; let rest for 15 minutes.
2. Step 2: In a small bowl, combine 1/4 cup fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 minced garlic clove, and 1 thinly sliced red chili; stir until sugar dissolves to make dipping sauce.
3. Step 3: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 6 oz thinly sliced pork belly and cook for 2 minutes until starting to brown.
4. Step 4: Add 8 oz shrimp and 1 small thinly sliced yellow onion to the skillet, cooking 2-3 minutes until shrimp turn pink and pork is cooked through; transfer to a plate.
5. Step 5: Wipe skillet clean, add 2 tbsp vegetable oil, and swirl to coat. Pour 1/3 cup batter into the pan, tilting to spread thinly and evenly. Cook for 2 minutes until edges are crispy.
6. Step 6: Quickly scatter one-third of the cooked pork, shrimp, onion, and 1/3 cup bean sprouts over half the pancake. Cover with a lid and cook for 1-2 minutes until the batter sets.
7. Step 7: Fold the pancake in half and slide onto a serving plate. Repeat steps 5-7 for the remaining batter and filling.
8. Step 8: Serve each folded pancake with 1 cup lettuce leaves and fresh mint on the side, accompanied by the prepared fish sauce for dipping.