The Vietnamese street food consisting of a crispy savory crepe filled with shrimp, bean sprouts, and herbs is bánh xèo.
Bánh xèo is a crisp, stuffed rice-flour pancake usually made with water and turmeric, which gives many versions their yellow color. Shrimp, pork, green onion, mung beans, and bean sprouts are common fillings. The batter is poured into a hot skillet, where it produces the sizzling sound reflected in the name: xèo refers to that characteristic sizzle.
The finished pancake is often folded into a half-moon and served with lettuce, perilla, mint, Thai basil, cucumber, pickled vegetables, and dipping sauce. Diners may wrap pieces in leafy greens before eating them.
Regional styles differ noticeably. Central Vietnamese bánh xèo is often smaller and may contain fewer fillings, while Mekong Delta versions can be much larger, thinner, and made with coconut milk. Its origins are not settled; explanations connect it variously to Central Vietnam, southern migration, French colonial influence, or Cham culinary traditions.