What is Bánh Xèo

Bánh xèo is a thin, fried stuffed pancake. It is made from a thin batter based on rice flour, water or coconut milk, and turmeric.

The batter is poured onto a very hot skillet and quickly swirled into a thin layer. The filling is added on top, covered with a lid, and cooked until the edges turn golden and crispy.

Then the pancake is folded in half. The outside should be crispy, while the inside remains soft and juicy.

The classic filling typically includes:

• pork;
• shrimp;
• bean sprouts;
• green onions;
• sometimes mushrooms or onions.

What the Batter is Made Of

The base of the batter is rice flour (bột gạo).

It may also include:

• water;
• coconut milk (nước cốt dừa);
• turmeric (nghệ);
• salt;
• green onions;
• a small amount of starch;
• beer or sparkling water.

Turmeric gives bánh xèo its characteristic yellow color. Eggs are not typically part of the classic batter, although tourists often mistake the dish for an omelet.

Coconut milk is more commonly used in southern Vietnam. It makes the batter more fragrant and slightly sweet.

Why Bánh Xèo is Crispy

The main quality of a good bánh xèo is a thin and crispy crust.

To achieve this, it is important to:

• thoroughly preheat the skillet;
• use a small amount of batter;
• quickly spread it into a thin layer;
• not add too much filling;
• cook until excess moisture completely evaporates;
• serve the pancake immediately after cooking.

If the batter is too thick or the filling contains too much liquid, the bánh xèo turns out soft and heavy.

The crunch also depends on the batter composition. A small amount of starch, sparkling water, or beer helps make the crust thinner and more brittle.

Pork

Thin slices of pork (thịt heo) are often added to the filling.

Pork belly (ba chỉ) or another cut with small layers of fat is usually used. The pork is pre-fried in a skillet and then covered with batter.

The fat gives the dish juiciness, but there shouldn't be too much of it. Good bánh xèo remains light and crispy rather than greasy.

Shrimp

Shrimp is called tôm.

Depending on the region, small river shrimp or larger sea shrimp are used. They can be cooked with or without shells.

Small shrimp are often left whole. They add sweetness and a marine aroma to the filling.

In case of a seafood allergy, the ingredients should be checked in advance, as shrimp is included in many standard versions.

Bean Sprouts

Bean sprouts are called giá đỗ.

They are added at the end of cooking so they soften slightly while retaining their crunch.

Sprouts add freshness to the filling and help balance the richness of the fried batter and pork.

Green Onions

Green onions (hành lá) are usually added directly into the batter or sprinkled over the filling.

They give the pancake a fresh aroma and create green speckles on the golden surface.

How Bánh Xèo is Fried

First, the meat and shrimp are fried in a skillet. Then a small amount of batter is poured in, and the skillet is quickly swirled so the batter spreads in a thin layer.

After that, bean sprouts are added, and the skillet is covered with a lid. When the bottom is browned and the edges begin to pull away from the surface, the lid is removed.

The pancake is folded in half and immediately transferred to a plate.

Street food vendors use small metal skillets. Each bánh xèo is cooked separately, so a popular stall may have several skillets going at the same time.

What is Served with Bánh Xèo

Bánh xèo is rarely eaten without additional ingredients. It is served with a large plate of herbs, rice paper, and dipping sauce.

Fresh Herbs

The herbs are called rau sống.

The selection may include:

• leaf lettuce (xà lách);
• mustard greens (cải bẹ xanh);
• mint;
• cilantro;
• perilla (tía tô);
• Vietnamese balm (kinh giới);
• basil;
• cucumber;
• green banana;
• starfruit.

The selection depends on the region. In the south, the herb platter is usually especially large.

Rice Paper

In some regions, bánh xèo is wrapped in rice paper (bánh tráng).

A dry sheet is lightly moistened with water, herbs and a piece of pancake are placed on it, and then it is rolled into a small cylinder.

In other places, rice paper is not used, and bánh xèo is wrapped directly in large lettuce or mustard leaves.

Sauce

The most common sauce is nước chấm.

It is made from:

• fish sauce (nước mắm);
• water;
• sugar;
• lime juice or vinegar;
• garlic;
• chili;
• sometimes pickled carrots and papaya.

The sauce should be salty, sweet, and slightly tart.

In the central regions, a thicker peanut or liver sauce may be served.

Varieties of Bánh Xèo

Size, filling, and serving style vary noticeably depending on the region.

Southern Bánh Xèo

Bánh xèo miền Nam is the southern version of the dish.

The words miền Nam mean "southern region."

Southern bánh xèo is typically:

• large;
• thin;
• bright yellow;
• made with coconut milk;
• filled with pork, shrimp, and bean sprouts;
• served with a large amount of herbs.

The size can be comparable to a large dinner plate. One such pancake is often shared among several people.

The flavor of the southern version is usually milder and slightly sweet.

Central Bánh Xèo

Bánh xèo miền Trung is the central variety.

The words miền Trung mean "central region."

Central pancakes are typically:

• small;
• denser;
• less yellow;
• made without a large amount of coconut milk;
• served with a spicy or thick sauce;
• containing less filling.

They are fried in small skillets and often ordered several at a time.

The flavor of the central version is saltier and more savory.

Quảng Ngãi Bánh Xèo

Bánh xèo Quảng Ngãi are small pancakes from Quảng Ngãi province.

They often have a light color because little or no turmeric is added.

The filling may include:

• shrimp;
• pork;
• bean sprouts;
• squid;
• green onions.

These pancakes are eaten with herbs and a rich fish sauce.

Bình Định Bánh Xèo

Bánh xèo Bình Định is the central version from Bình Định province.

The shrimp variation, known as bánh xèo tôm nhảy, is especially famous.

The expression tôm nhảy literally means "jumping shrimp." The name emphasizes that very fresh, small shrimp are used for the dish.

The pancakes are small, crispy, and usually not too yellow. They are served with plenty of herbs and a thick sauce.

Bánh Xèo Tôm Nhảy

Bánh xèo tôm nhảy are pancakes with fresh shrimp.

This is one of the most famous varieties in central Vietnam.

The filling typically includes:

• small fresh shrimp;
• bean sprouts;
• green onions;
• sometimes thin slices of pork.

The shrimp may remain in their shells, making the pancake especially fragrant, but it must be eaten carefully.

Seafood Bánh Xèo

Bánh xèo hải sản is prepared with seafood.

The words hải sản mean "seafood."

The filling may include:

• shrimp;
• squid;
• octopus;
• clams;
• pieces of fish.

This version is frequently found in coastal cities.

Squid Bánh Xèo

Bánh xèo mực are pancakes with squid.

The word mực means "squid."

The squid is quickly seared, after which the batter is added. It is important not to cook it for too long, otherwise the filling will become tough.

Duck Bánh Xèo

Bánh xèo vịt is prepared with duck meat.

The word vịt means "duck."

The meat is cut into small pieces and pre-fried with spices. This option is less common than pork or shrimp.

Beef Bánh Xèo

Bánh xèo bò is the beef version.

The word bò means "beef."

Thin slices of meat are quickly stir-fried with onions and spices. This option is more common in modern cafes than in traditional street food stalls.

Mushroom Bánh Xèo

Bánh xèo nấm is prepared with mushrooms.

The word nấm means "mushrooms."

The filling may include:

• oyster mushrooms;
• shiitake;
• straw mushrooms;
• wood ear mushrooms.

The mushroom version can be either meaty or vegetarian.

Vegetarian Bánh Xèo

Bánh xèo chay is the vegetarian version.

The word chay means "vegetarian" or "vegan."

The filling may include:

• tofu;
• mushrooms;
• bean sprouts;
• carrots;
• green beans;
• vegetables;
• plant-based meat.

The sauce is prepared without fish sauce, most commonly using soy sauce.

Strict vegans should check the ingredients of the batter and sauce, as regular eateries may use animal-based seasonings.

Egg Bánh Xèo

Bánh xèo trứng is the egg version.

The word trứng means "egg."

An egg is cracked onto the pancake during cooking or mixed into the filling. This version turns out softer and heartier, but less crispy.

This is an optional variation rather than the classic foundation of the dish.

Small Bánh Xèo

In the central provinces, small pancakes designed for a few bites are often served.

They may be called simply bánh xèo nhỏ — small bánh xèo.

The word nhỏ means "small."

Usually, several pieces are ordered per person.

Large Bánh Xèo

Bánh xèo lớn is a large pancake.

The word lớn means "large."

This version is characteristic primarily of southern Vietnam. A single pancake is broken into many pieces and shared among multiple people.

How to Eat Bánh Xèo Properly

It is not customary to eat bánh xèo with a knife and fork like a regular European crepe.

First, it is broken into small pieces using chopsticks or hands.

Next, two methods are possible.

In Leaves

On a large lettuce or mustard leaf, place:

• a piece of bánh xèo;
• some herbs;
• cucumber;
• fresh greens.

The leaf is rolled up and dipped into the sauce.

In Rice Paper

The rice paper is lightly moistened with water. Then herbs and a piece of pancake are placed on it.

The roll is wrapped and dipped into the sauce.

Do not put too much filling: a roll that is too thick will be hard to wrap, and the crispy crust will quickly get soggy.

Should the Filling Be Mixed

Bánh xèo is not mixed all together. Each bite is assembled separately.

The main contrast of the dish is created by:

• the hot, crispy crust;
• the juicy filling;
• the cool herbs;
• the soft rice paper;
• the sweet and sour sauce.

Therefore, it is better to break the pancake apart gradually rather than cutting up the entire portion in advance.

How Bánh Xèo Differs from an Omelet

Due to its yellow color, bánh xèo is often mistaken for an egg omelet.

However, the classic batter is made from rice flour, water, and turmeric. The yellow hue is created specifically by turmeric, not eggs.

The main differences:

• bánh xèo is made from rice batter;
• an omelet is made from beaten eggs;
• bánh xèo has a crispy shell;
• an omelet usually remains soft;
• bánh xèo is eaten with herbs and sauce;
• eggs may not be included in the batter at all.

How Bánh Xèo Differs from Bánh Khọt

Bánh khọt are small, round rice pancakes with shrimp.

They are similar to bánh xèo in batter composition and serving style, but differ in shape and preparation.

The main differences:

• bánh xèo is fried in a regular skillet;
• bánh khọt are cooked in a special pan with round indentations;
• bánh xèo is folded in half;
• bánh khọt remain small round patties;
• bánh khọt typically contain a single shrimp on top;
• bánh xèo can have a large amount of filling inside.

Both dishes are eaten with herbs and fish sauce.

How Bánh Xèo Differs from Nem

Fried spring rolls (nem rán or chả giò) are made from rice paper filled with ingredients.

In bánh xèo, the filling is inside a fried rice pancake rather than wrapped in pre-made rice paper before frying.

Furthermore:

• bánh xèo is significantly larger;
• its batter is liquid;
• spring rolls are deep-fried;
• bánh xèo is cooked in a skillet;
• bánh xèo is usually eaten immediately after cooking.

How to Order Bánh Xèo

The menu may feature the following names:

• bánh xèo — bánh xèo;
• bánh xèo tôm thịt — with shrimp and pork;
• bánh xèo tôm — with shrimp;
• bánh xèo thịt heo — with pork;
• bánh xèo hải sản — with seafood;
• bánh xèo mực — with squid;
• bánh xèo bò — with beef;
• bánh xèo nấm — with mushrooms;
• bánh xèo chay — vegetarian version;
• bánh xèo tôm nhảy — with very fresh shrimp;
• bánh xèo miền Trung — central version;
• bánh xèo miền Nam — southern version;
• không tôm — without shrimp;
• không thịt — without meat;
• không giá — without bean sprouts;
• không cay — not spicy;
• thêm rau — add herbs;
• thêm bánh tráng — add rice paper;
• thêm nước chấm — add sauce.

The phrase một cái bánh xèo means "one bánh xèo."

The word cái is used as a classifier for individual objects and items.

When is the Best Time to Eat Bánh Xèo

Bánh xèo can be eaten for lunch or dinner. In some regions, it is also prepared as a hearty afternoon snack.

The dish is best eaten immediately after cooking. Just a few minutes later, steam from the filling begins to soften the crust.

Therefore, it is worth choosing establishments where the pancakes are fried to order rather than kept ready in a display case.

In rainy weather, hot bánh xèo is especially popular: the crispy pancake and warm filling pair well with the cool air.

Where to Try Bánh Xèo

Bánh xèo can be found throughout Vietnam, but the regional versions are especially interesting.

In the south, you should try the large pancake with coconut milk, pork, and shrimp.

In central Vietnam, it is better to order small bánh xèo with a spicier sauce.

Notable regions:

• Thành phố Hồ Chí Minh (Ho Chi Minh City);
• Mekong Delta;
• Đà Nẵng (Da Nang);
• Quảng Nam;
• Quảng Ngãi;
• Bình Định;
• Huế.

A good establishment can be recognized by several signs:

• pancakes are fried to order;
• the edges are thin and crispy;
• the filling is not too wet;
• the herbs look fresh;
• the rice paper is not dried out;
• the sauce is served separately;
• there are many locals among the patrons.

What Tourists Should Keep in Mind

Classic bánh xèo may contain:

• pork;
• shrimp;
• fish sauce;
• coconut milk;
• bean sprouts;
• raw herbs.

In case of a seafood allergy, you must ask for a version without shrimp and check the ingredients of the sauce.

People with a fish allergy should keep in mind that nước chấm is made with a fish sauce base.

In central versions, shrimp may be served in their shells.

The dish itself is usually not very spicy, but the sauce and fresh chili can be fiery.

The batter is made from rice flour, but modern recipes may use additional mixes. In case of strict dietary restrictions, it is best to check the ingredients.

Why You Should Try Bánh Xèo

Bánh xèo is one of the most interesting dishes in Vietnamese cuisine in terms of texture.

It simultaneously combines a crispy rice pancake, juicy meat, slightly sweet shrimp, fresh sprouts, aromatic herbs, and sweet-and-sour sauce.

Moreover, eating the dish turns into a small ritual: you must break the pancake apart, choose herbs, assemble a roll, and pick the right amount of sauce.

For a first introduction in the south, it is best to order the classic bánh xèo tôm thịt (with shrimp and pork). In central Vietnam, you should try the small bánh xèo tôm nhảy with fresh shrimp.