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crispy shrimp and pork banh xeo

Crispy Pork Belly Bánh Xèo (Shortcut Version)

A streamlined, traditional bánh xèo that delivers the signature sizzle, lacy crispness, and warm‑cool contrast of the Vietnamese classic — without the fuss. Ground pork and shrimp cook quickly, the batter is minimal, and the technique is clarified so anyone can achieve a shatter‑crisp crêpe at home. This is the bánh xèo recipe for cooks who want the real thing, made simpler.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, lunch
Cuisine Vietnamese
Servings 4

Equipment

  • Nonstick skillet
  • Mixing bowl
  • Ladle
  • Spatula

Ingredients
  

Batter

  • 1 cup rice flour
  • 1 tbsp cornstarch optional, for extra crispness
  • 1 tsp turmeric powder
  • 1 cup cold water
  • ½ cup coconut milk
  • ½ tsp salt
  • 2 scallions thinly sliced

Filling

  • 8 oz ground pork
  • 8 oz shrimp peeled and deveined (small or medium; leave whole or slice in half lengthwise)
  • 1 small yellow onion thinly sliced
  • 4 cups bean sprouts
  • Neutral oil

To Serve

  • Lettuce leaves green leaf or butter lettuce
  • Fresh herbs: mint cilantro, basil
  • Nước chấm

Instructions
 

  • Make the batter by whisking together rice flour cornstarch turmeric water coconut milk and salt until smooth. Stir in scallions and rest 10 to 15 minutes.
  • Prep the shrimp by patting dry. Keep the ground pork loose.
  • Heat a nonstick or well‑seasoned skillet over medium‑high with a thin layer of oil until shimmering.
  • Add 2 to 3 tablespoons ground pork and 2 to 3 shrimp to one side of the pan with a small handful of sliced onions. Cook until the pork is mostly done and the shrimp begin to turn pink.
  • Stir the batter then ladle in just enough to thinly coat the pan. Lift and tilt the pan to spread the batter into a thin even layer.
  • Add a small handful of bean sprouts on the side with the pork and shrimp.
  • Cook undisturbed over medium heat for 4 to 6 minutes until the edges lift the center is set and the bottom is crisp and golden.
  • Fold the bánh xèo over the filling and slide onto a plate. Repeat with remaining batter and filling

Notes

Thin batter makes the crispiest crêpe. Add a splash of water if it feels thick.
Resting the batter improves texture.
A hot pan is essential for the signature sizzle.
Do not overfill or the crêpe will soften.
Serve wrapped in lettuce with herbs and nước chấm.
Keyword banh xeo, crispy banh xeo, easy vietnamese recipes, Lemongrass Cooking, pork banh xeo, shrimp banh xeo, traditional banh xeo, vietnamese crepe, vietnamese pancakes, vietnamese turmeric crepe