Dish · vietnamese
Banh Xeo
A rice-flour crepe tinted yellow with turmeric, filled with pork, shrimp, and bean sprouts, folded in half and eaten wrapped in lettuce with herbs.
Where it comes from
The name translates to sizzling cake, for the sound the batter makes hitting a hot, oiled pan, and the dish varies by region, larger in the south, smaller and thicker toward central Vietnam.
What cooks argue about
Cooks argue over the batter's crispness: rice flour alone fries brittle and shatters, while a splash of coconut milk or beer softens the crumb but risks a crepe that stays chewy instead of crisp.
Nobody has published a banh xeo recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.