Bánh xèo
A crackly turmeric crêpe stuffed with shrimp and bean sprouts — wrapped and dipped.
A thin, crisp, turmeric-yellow rice-flour crêpe (the name means "sizzling cake", after the sound it makes hitting the pan) folded over shrimp, pork, and bean sprouts. You tear off pieces, wrap them in lettuce and herbs, and dunk in fish sauce. Central versions are small and crisp; southern ones are large and foldable.
How to eat it well
- It is a wrap-it-yourself dish: rip a piece, bundle it in the greens, dip, eat.
- Eat it hot and fast — it goes soft within minutes of leaving the pan.
- Central-Vietnam (bánh khoái) versions are smaller and arguably crispier.
Where it’s best
Central and southern Vietnam. The huge, crisp southern bánh xèo is the most fun to eat.
Usually has shrimp and pork, but vegetarian (mushroom) versions are common at chay spots.
Make it at home
ModerateThe batter is simple; the skill is a screaming-hot pan and a confident swirl.
- 1Whisk a thin batter of rice flour, a pinch of turmeric, coconut milk, water, and sliced spring onion; rest it 30 minutes.
- 2Get a non-stick or well-seasoned pan very hot with a little oil; quickly fry sliced pork and a few prawns.
- 3Pour in a thin layer of batter and immediately swirl to coat the pan into a lacy crepe.
- 4Scatter bean sprouts over one half, cover for a minute, then uncover and let the edges crisp before folding in half.
- 5Make nước chấm, then tear off pieces, wrap them in lettuce and herbs, dip, and eat hot and crisp.
Eat next
The fresh, un-fried rolls — shrimp, pork, herbs, and rice noodle in translucent paper.
ỐcSnails & shellfishA whole evening eating culture — sea snails and shellfish, beer, and plastic stools.
Bánh bèoSteamed rice cakesHue’s little water-fern saucers of steamed rice topped with shrimp and crackling.