Sizzling Vietnamese Rice Pancakes with Pork and Shrimp

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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 recipe, 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.

Ingredients

• 1 cup rice flour
• 1 1/4 cups water
• 1/2 tsp turmeric powder
• 1/2 lb, finely chopped pork shoulder
• 1/2 lb, peeled and chopped raw shrimp
• 3 stalks, sliced green onions
• 1 cup bean sprouts
• 3 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tsp sugar
• 1/4 cup chopped fresh cilantro
• 4, for serving lime wedges
• 1 tsp (optional) chili flakes

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

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.