Sizzling Vietnamese Rice Pancakes with Pork and Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Thin rice flour pancakes crisped to golden perfection, topped with savory pork and shrimp for a flavorful street food experience. This vietnamese-inspired street food ready in about 50 minutes layers rice flour, water, turmeric powder 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.

Prep: 30 min Cook: 20 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1 cup rice flour, 1 1/4 cups water, and 1/2 tsp turmeric powder until smooth batter forms. Let rest 20 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Pour a thin layer (~1/4 cup) of batter, swirling to cover the surface. Cook 1-2 minutes until edges are crispy and golden.
  3. Step 3: Sprinkle evenly with 2 oz finely chopped pork shoulder, 2 oz chopped raw shrimp, and 1 sliced green onion stalk. Cover and cook 3-4 minutes until pork and shrimp are cooked through.
  4. Step 4: Carefully fold pancake in half and slide onto a plate. Repeat with remaining batter and filling.
  5. Step 5: Toss 1 cup bean sprouts with 2 tbsp fish sauce and 1 tsp sugar for a crunchy side salad.
  6. Step 6: Serve pancakes garnished with 1/4 cup chopped cilantro, lime wedges, and chili flakes if desired.

Equipment for this recipe

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Frequently asked questions

How long does Sizzling Vietnamese Rice Pancakes with Pork and Shrimp take to make?

Total time is about 50 minutes (30 min prep + 20 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 Sizzling Vietnamese Rice Pancakes with Pork and Shrimp?

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 Sizzling Vietnamese Rice Pancakes with Pork and Shrimp?

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 Sizzling Vietnamese Rice Pancakes with Pork and Shrimp 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 Sizzling Vietnamese Rice Pancakes with Pork and Shrimp?

Vietnamese street food 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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