Bánh xèo is the Vietnamese savory pancake made from rice flour, coconut milk and turmeric, then cooked until its edges become crisp.
The name bánh xèo refers to the sizzling sound the batter makes when it hits a hot pan. The batter is poured thinly and commonly filled with shrimp, pork, bean sprouts and green onion. Diners usually cut the pancake into pieces, wrap them in lettuce or herbs and dip them in nước chấm.
Regional styles differ. Southern bánh xèo is often large and strongly associated with coconut milk, while central versions can be smaller and may use different fillings. These variations do not change the dish’s defining crisp, folded pancake format.
Bánh xèo is often confused with bánh khọt, which is a smaller, thick, round savory cake cooked in individual molds. Bánh căn is also mold-cooked, but it is generally less turmeric-colored and has a distinct central Vietnamese preparation.