What gives the Vietnamese pancake bánh xèo its yellow color?

Turmeric gives the Vietnamese pancake bánh xèo its characteristic yellow color.

Bánh xèo batter is usually made from rice flour and water, with turmeric added for its golden hue and earthy flavor. Some regional recipes also include coconut milk, which enriches the batter. The mixture is poured into a hot pan, where it becomes thin and crisp before being filled and folded around ingredients such as shrimp, pork, onions, and bean sprouts.

The yellow color is primarily a visual effect of turmeric’s natural pigment curcumin. It is not normally produced by paprika, curry powder, or saffron, although individual cooks may modify recipes. The amount of turmeric varies, so some bánh xèo are pale yellow while others are vividly golden.

Bánh xèo means something like “sizzling cake,” referring to the sound the batter makes when it hits hot oil. Southern and central Vietnamese versions differ in size, fillings, herbs, and crispness. It is commonly cut or torn into pieces, wrapped with lettuce and herbs, and dipped in nước chấm.