Crispy Turmeric Pork Pancakes

Crispy pancakes bring together fragrant batter and savory pork and shrimp filling for a meal that is both crunchy and full of flavor. These pancakes are inspired by Vietnamese bánh xèo and are one of my favorite hands-on dishes for get-togethers because everyone can wrap them up with herbs and lettuce for a refreshing bite.

Crispy pancakes always make me nostalgic for Sunday gatherings at my grandmother’s house when we would vie for the crispiest piece and pile our plates high with herbs. It is the one dish my family unanimously requests at every celebration.

Ingredients

• Rice flour: gives the pancakes their signature crispness always choose finely ground white rice flour for the best texture
• Turmeric powder: brings warm color and a hint of earthiness seek out a bright orange-yellow shade for good quality
• Cold water: helps the batter stay light and prevents gumminess
• Coconut milk: offers richness and a faint sweetness optional but highly recommended for softer bite
• Green onions: bring freshness look for crisp, vibrant stalks
• Salt: enhances all the flavors fine sea salt disperses best
• Pork belly or shoulder: offers savory depth thinly slice for quick, even cooking
• Small shrimp: bring a touch of sweetness and brininess use fresh or frozen and always devein
• Onion slices: add sweetness and balance choose a small firm onion
• Bean sprouts: provide crunch and a burst of freshness choose fresh, crisp sprouts without browning tips
• Oil for frying: ensures pancakes crisp up rice bran or neutral oil work best
• Fresh herbs like mint, Thai basil, and cilantro: brighten each bite use a mix for complex flavor
• Lettuce leaves: act as wraps for self-serve style pick sturdy leaves like romaine or butter
• Vietnamese dipping sauce: ties everything together look for a balanced blend of sweet, sour, salty, and spicy

Step-by-Step Instructions

Prepare the Batter:

In a large mixing bowl, combine the rice flour and turmeric with a generous pinch of salt. Pour in the cold water and coconut milk if you want a creamier pancake. Whisk until the mixture is perfectly smooth. Add the sliced green onions and mix gently. Rest the batter for at least twenty minutes to let the flour fully absorb the liquid while air bubbles escape for a crisp texture.

Cook the Pork and Shrimp:

Heat a skillet over medium-high and pour in a touch of oil. Lay down the thinly sliced pork and allow the pieces to sear undisturbed until a golden crust forms on each side. Stir and flip until the pork is almost cooked through. Add the shrimp and continue to stir until they turn bright pink and just cook through. Transfer everything to a plate to avoid overcooking.

Make the Pancakes:

Place a nonstick or cast iron pan over medium-high heat and pour in about a tablespoon of oil. Once hot and shimmering, ladle just enough batter to thinly coat the bottom of the pan while immediately swirling to spread it out. Scatter some of the cooked pork, shrimp, and a few onion slices over one half. Sprinkle on fresh bean sprouts. Cover tightly with a lid to trap steam for one minute letting the bean sprouts soften. Uncover and let the pancake cook untouched for four to five minutes until the underside is deeply golden and edges look lacy. Carefully fold the pancake in half and slide onto a serving plate.

Serve:

Pile up the pancakes on a platter and serve while piping hot alongside fresh herbs, lettuce leaves, and a bowl of dipping sauce. To eat, tear off pieces, wrap with lettuce and herbs, and dunk in the sauce for a refreshing bite.

Save

The aroma of turmeric and fresh green onion hits me every time I pour the batter onto the pan. My favorite part is when the pancakes hit the sizzling oil and their edges start to frill and crisp.

Storage tips

Let leftover pancakes cool completely, then lay them between sheets of parchment inside an airtight container. Refrigerate for up to two days. Reheat in a dry skillet over medium heat to restore crispness instead of microwaving which makes them soggy.

Ingredient substitutions

If you cannot find pork belly, use thin slices of chicken thigh or extra shrimp. For a vegetarian version, try firm tofu and mushrooms in place of meat. The dipping sauce can be reimagined with a bit of lime juice, sugar, and soy sauce if fish sauce is not available.

Serving suggestions

Crispy pancakes work beautifully as appetizers or main course. I love setting out a variety of fresh herbs and crunchy vegetables like cucumber sticks, so guests can build custom wraps. Pair with iced jasmine tea or a light lager for the perfect meal.

Cultural note

This style of crispy pancake is rooted in regional Vietnamese cooking, especially in the south where markets sell them freshly made. Traditionally cooked over fire, the crisp edges and fragrant fillings symbolize abundance and joy around family tables during festive occasions.

Recipe FAQs

→ How do I get the pancakes crispy?

Use a hot nonstick or cast-iron pan with enough oil and pour a thin, even layer of batter. Let it cook uncovered until edges turn golden and crisp before folding.

→ Can I substitute the pork belly?

Yes, pork shoulder slices or even chicken thigh strips can be used for a similar savory result and texture.

→ Is coconut milk necessary in the batter?

Coconut milk adds richness and subtle sweetness, but the pancakes work well with just water if preferred.

→ What is the best way to serve these pancakes?

Wrap pieces in lettuce with fresh herbs, then dip into Vietnamese nước chấm for a fresh and vibrant bite.

→ Can the batter be made ahead of time?

Yes, prepare the batter up to a day in advance and store refrigerated. Stir before using for best consistency.