Bánh Xèo (“sizzling cake”) are Vietnamese savoury fried pancakes made of rice flour with bean germ, shrimps with shells on, slivers of fatty pork, sliced onions, and sometimes button mushrooms, fried in one or two teaspoons of oil. Southern-styled Bánh Xèo contains coconut milk and certain Central region skips the turmeric powder altogether.
Bánh Xèo is eaten with lettuce and various local herbs and dipped in sauce or sweet fermented peanut butter sauce. Rice papers are sometimes used as wrappers to contain Bánh Xèo and the accompanying vegetables.
The Bánh Xèo dish along with vegetable on the table is very simple but actually not in the process of making. Bánh Xèo is also a popular and close dish for the peasant in the south and has been preserved for many decades in this land.
Bánh Xèo is also popular in Cambodia, where the dish is called banh chao.