How to make Bánh Xèo Pancakes, an easy and approachable twist on traditional Vietnamese crepes. I still can’t master the art of crispy Vietnamese crepes like my aunts, so I made this version into smaller pancakes, making them much easier to flip, portion, and enjoy.

The batter is made with turmeric for its golden color, balanced with a sweet-savory flavor of coconut that pairs perfectly with shrimp and pork. This is a great recipe to make if you love bánh xèo but want a simpler, beginner-friendly version that works for weeknights or casual gatherings.

Bánh Xèo Pancakes (Vietnamese crepes)

Bánh Xèo Pancakes are an easy twist on Vietnamese crepes, made with a sweet-savory turmeric batter and filled with shrimp and pork. This simplified version cooks like a pancake, making it easier to flip, serve, and enjoy.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Vietnamese

Servings people

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Ingredients

Batter

½ cup glutinous rice flour
⅓ cup rice flour
⅓ cup all purpose flour
2 Tbsp cornstarch
½ Tbsp baking powder
1 tsp salt
½ tsp turmeric powder
100 mL coconut cream
100 mL coconut water
½ cup green onions, minced

Filling

½ cup onion, sliced
¼ lb pork belly, sliced
9 small to medium sized shrimp
¼ tsp salt
½ tsp pepper

Garnish

Bean sprouts
Lettuce
Mint leaves
Vietnamese dipping fish sauce

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Instructions
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Prepare the batter and let it rest at room temperature for 15 minutes.
½ cup glutinous rice flour, ⅓ cup rice flour, ⅓ cup all purpose flour, 2 Tbsp cornstarch, ½ Tbsp baking powder, 1 tsp salt, ½ tsp turmeric powder, 100 mL coconut cream, 100 mL coconut water, ½ cup green onions
Heat oil in a medium-sized skillet over medium heat. Add the onions and sauté for about 2 minutes, until softened.
½ cup onion, ¼ lb pork belly, 9 small to medium sized shrimp, ¼ tsp salt, ½ tsp pepper
Add the shrimp and cook for 2 minutes. Add the pork and salt and pepper, then continue sautéing for 3–4 minutes, until the proteins are cooked through. Transfer to a plate and set aside.
Heat a small nonstick pan over low to medium heat and lightly coat with cooking spray.
Pour about one ladleful of batter into the pan (around ¼ cup), swirling immediately to spread it into an even layer. Fill with the cooked shrimp and pork mixture.
Cook for about 3 minutes, or until small bubbles form.
Flip and cook for another 2–3 minutes, until lightly golden and cooked through.
Serve with fresh vegetables and dipping fish sauce.
Bean sprouts, Lettuce, Vietnamese dipping fish sauce, Mint leaves

Keyword Pork, Quick, Seafood

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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