Skip to content

Meat, South and Southeast Asian

Vietnamese bánh xèo with pork and shrimp

Bánh xèo are crispy Vietnamese crepes made with rice flour, turmeric and coconut milk, filled with pork and shrimp. This recipe serves 4, takes 50 minutes, has a medium difficulty level and costs €3.50 per person. The key to success is a well rested batter poured into a very hot pan, which gives the edges their signature crunch.

Tonight, it's bánh xèo, those golden Vietnamese crepes made with turmeric and coconut milk, filled with pork, shrimp and bean sprouts, sizzling right in the pan.

Vietnamese bánh xèo with pork and shrimp
Total time
50 min
Difficulty
Medium
Cost per person
€3.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Bánh xèo crackles under your fork before revealing a soft center of pork, shrimp and crunchy bean sprouts. Turmeric gives the batter its signature golden color, while coconut milk adds a gentle richness that balances the tangy fish sauce dip served alongside. It's a hands on dish, eaten wrapped in a lettuce leaf with a few sprigs of mint.

This is a recipe for an evening when you have a little extra time, or a weekend when everyone gathers around the pan and serves themselves as each crepe comes out crispy. Kids enjoy building their own lettuce wraps, and the whole meal feels like a nice change from the usual weeknight dinner.

The ingredients

4 people

Pantry

  • Rice flouroften in the pantry 200 g
  • Coconut milkoften in the pantry 20 cl
  • Wateroften in the pantry 25 cl
  • Turmericoften in the pantry 1 tsp
  • Fish sauceoften in the pantry 3 tbsp
  • Neutral oiloften in the pantry 5 tbsp

Butcher

  • Pork belly 250 g

Fish counter

  • Peeled shrimp 250 g

Fruits and vegetables

  • Bean sprouts 200 g
  • Onion 1
  • Lettuce 1
  • Mint 1 bunch

Allergens Shellfish, Fish, Eggs

The step by step recipe

  1. Mix the rice flour, turmeric, coconut milk, water and salt, then let the batter rest. 30 min

    The thinner the batter, the crispier and more delicate the crepe.

  2. Thinly slice the pork and onion, cut the shrimp in half.

    Slice the pork very thin, it needs to cook in just a few minutes.

  3. Cook a bit of pork, onion and 3 shrimp in the oil, pour in a ladle of batter while swirling the pan, then cover. 4 min

    The lid traps steam that cooks the top of the crepe.

  4. Add a handful of bean sprouts on one half, loosen the crepe and fold it in two.

    Slide a thin spatula under the edges to fold it without breaking it.

  5. Serve each crepe with lettuce, mint and a lemony, slightly sweet fish sauce dip.

    Wrap a piece of crepe in a lettuce leaf with herbs, the way it's eaten in Vietnam.

Our tips to get it right

  • Use a well heated nonstick pan before pouring the batter, otherwise the crepe sticks and tears when you try to fold it.
  • Don't overload the crepe with filling, a thin layer of pork, shrimp and bean sprouts is enough to keep it crispy.
  • Serve the crepes straight from the pan, the crunch fades within minutes if you let them sit.

The variations

  • Swap the pork belly for thinly sliced chicken, it cooks just as fast and works just as well.
  • For a vegetarian version, skip the pork and shrimp and double the bean sprouts with sliced mushrooms.
  • For hungry kids, make smaller crepes with a single small ladle of batter, they cook faster and are easy to eat in a few bites.

What to serve it with

  • Bowl of lemony fish sauce on the side
  • Iced green tea
  • Pickled cucumber and carrots

Storage

The raw batter keeps for 1 day in the fridge in a sealed container. Cooked crepes don't keep well chilled since they lose their crunch, so it's best to eat them the same day. The cooked filling freezes well, just reheat it in a pan before making fresh crepes.

Questions about this dish

Why isn't my crepe turning crispy?

Your batter is probably too thick or the pan isn't hot enough. Thin the batter with a little water and wait until the pan is lightly smoking before pouring the first ladle.

Can you make the batter ahead of time?

Yes, you can mix it the day before and keep it in the fridge in a sealed container. Stir it well before using, since rice flour tends to settle at the bottom.

Can you substitute the shrimp?

You can replace them with chicken or simply double the amount of pork. The result will be a little less traditional but just as crispy.

How do you make it milder for kids?

The base recipe isn't spicy, only the fish sauce dip can be adjusted with chili. Serve a mild version on the side for kids and let adults spice up their own.

How long does it take to make Vietnamese bánh xèo with pork and shrimp?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Vietnamese bánh xèo with pork and shrimp?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Vietnamese bánh xèo with pork and shrimp cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish, eggs. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with shrimp

See all