The Vietnamese name bánh xèo literally refers to a “sizzling cake,” describing the sound of batter hitting a hot pan.
Bánh xèo is a crisp, savory Vietnamese pancake or crêpe made from a rice-flour batter. Turmeric commonly gives the batter a yellow color, while fillings can include pork, shrimp, mung beans and bean sprouts. It is usually folded and eaten with lettuce, herbs and a dipping sauce.
The word xèo is an onomatopoeic reference to the sizzling noise produced during cooking. Bánh means cake or a broad category of prepared foods made from dough or batter, so the name describes the cooking process rather than identifying a sweet dessert.
Regional versions differ in size, thickness, batter and filling. Southern bánh xèo is often large and particularly crisp, while central Vietnamese versions may be smaller. Despite being called a pancake in English, it is not made from wheat flour in the standard traditional preparation.