If you ever visit Vietnam, one dish you should definitely try is Bánh xèo. The name may sound unusual at first but it comes from the sizzling sound the batter makes when it is poured into a hot pan. That is why Bánh xèo is often called a “sizzling pancake.”
One thing I love about Bánh xèo is its golden yellow color and crispy crust. Many people might think the color comes from eggs but it actually comes from turmeric. The batter is made from rice flour, the filling usually includes pork, shrimp and fresh bean sprouts.

Making Bánh xèo looks simple but getting the pancake nice and crispy takes a little skill. The batter is poured into a hot pan followed by the pork, shrimp and bean sprouts. As it cooks, the edges become golden and crunchy. When the pancake is ready, it is folded in half and served hot. In Central Vietnam, Bánh xèo is often enjoyed with mustard greens, fresh herbs and pickled vegetables. Instead of eating it with a knife and fork, you take a piece of pancake and wrap it in a mustard green leaf. Add some herbs and pickled vegetables then dip the whole thing into Vietnamese dipping sauce. It might sound like a lot of work for one bite but that is part of the fun.

What makes this way of eating Bánh xèo so good is the combination of different flavors and textures. The crispy pancake pairs perfectly with the savory filling, peppery mustard greens and tangy pickled vegetables. When you dip everything into the sauce, all these flavors come together beautifully. For me, Bánh xèo is not just about the pancake itself. It is also about sitting around the table, preparing each bite by hand and enjoying the food together. If you ever visit Central Vietnam give this local favorite a try. Just be prepared to get your hands a little messy.