Banh Xeo

Banh xeo is one of Vietnam's most spectacular street foods, named for the loud sizzling sound ('xèo') the batter makes when it hits the hot, oiled pan. This crispy, golden crepe is made from a batter of rice flour, coconut milk, and turmeric, which gives it its vibrant yellow color. The batter is poured into a large, well-oiled skillet and swirled thin, then filled with a combination of shrimp, sliced pork, mung beans, and bean sprouts before being folded in half and cooked until the edges are lacy and crackling crisp. The crepe is never eaten on its own — it is always torn into pieces, wrapped in lettuce leaves and fresh herbs, and dipped in nuoc cham (fish sauce dipping sauce). This combination of crispy, savory crepe with cool, fresh greens and tangy sauce creates an addictive interplay of textures and flavors.

Regio: Central and Southern Vietnam

Banh xeo has roots in both Vietnamese and Khmer culinary traditions. The dish exists in various forms across Southeast Asia — similar crepes are found in Cambodia (banh chao) and Thailand (khanom bueang). In Vietnam, banh xeo is most closely associated with southern and central regions, where the crepes tend to be large (up to 30 cm in diameter). The turmeric-infused batter likely developed in southern Vietnam, where the spice was readily available and the dish shows influence from Khmer cooking traditions of the Mekong Delta. Regional variations are significant: in central Vietnam (particularly Hue and Da Nang), the crepes are much smaller and called 'bánh khoái,' while in the south they are large, golden, and lavishly filled.

Banh xeo is one of Vietnam's great communal dishes, often ordered to share among friends and family. The act of tearing off pieces, wrapping them in herbs, and dipping together creates a convivial, hands-on eating experience that is central to Vietnamese food culture. In the Mekong Delta, banh xeo parties are common family events where multiple crepes are cooked in succession and everyone gathers around to eat. The dish also demonstrates the Vietnamese culinary principle of balance: the richness of the fried crepe is offset by the freshness of raw herbs and the acidity of the dipping sauce, creating a harmonious whole that is satisfying without being heavy.