The Vietnamese savory crepe filled with shrimp and bean sprouts is called bánh xèo. It is a crisp, folded rice-flour pancake whose name imitates the sizzling sound the batter makes when it hits a hot pan.
Bánh xèo batter commonly contains rice flour, water, and turmeric, which gives the cooked crepe its golden color. Typical fillings include shrimp or prawns, pork, mung beans, and bean sprouts. The crepe is usually folded in half rather than rolled into a cylinder.
It is commonly served with lettuce, mustard greens, herbs, cucumber, pickled vegetables, and nước chấm, a seasoned dipping sauce. Diners often tear off pieces, wrap them in greens, and dip them before eating.
Regional styles vary. Central Vietnamese bánh xèo is often smaller and may contain fewer fillings, while Mekong Delta versions tend to be larger, thinner, and sometimes include coconut milk. Bánh cuốn is another Vietnamese rice-based dish, but it is steamed and rolled; bánh mì is a filled sandwich, not a crepe.