Dishes · A classic of Vietnamese · Southern Vietnam
Bánh xèo
A thin, crisp pancake of rice flour, coconut milk and turmeric, folded round pork, prawns and bean sprouts, wrapped in leaves and herbs and dipped in nước chấm.
What makes it bánh xèo
- A batter of rice flour, coconut milk and turmeric, poured thin into a very hot pan.
- Pork, prawns and bean sprouts folded inside.
- Wrapped in leaves and herbs, and dipped in nước chấm.
Where it comes from
Xèo is the sizzle the batter makes when it hits the pan. In the Mekong Delta and the south the pancakes are large, thin and yellow with turmeric, made with coconut milk; in the centre they're smaller and thicker, and in Huế they go by another name, bánh khoái.
It's eaten with the hands: a piece torn off, wrapped in lettuce or mustard leaf with herbs, and dipped.
How it varies
- Bánh xèo miền Tây
- The Mekong's: as wide as the pan, with coconut in the batter.
- Bánh khoái
- Huế's smaller, thicker pancake, with a thick peanut dipping sauce.
Be the first here
Start your own bánh xèoNo one here has made bánh xèo yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
VietnameseGỏi cuốnRice paper wrapped round prawns, pork, rice noodles, lettuce and herbs, eaten fresh with a dipping sauce.No one here has made it yet
VietnameseNước chấmFish sauce thinned with water, sharpened with lime, sweetened with sugar, with garlic and chilli floating on top.No one here has made it yet