You may hear banh xeo referred to as "sizzling cake" for the sound it makes when the rice batter is poured into the hot pan. Banh xeo is a savoury and very hands-on dish traditionally eaten by wrapping portions of it in a large piece of lettuce and dipping it in nuoc mam (fish sauce).
These savoury pancakes are stuffed with sticky pork strips, shrimp, crunchy bean spouts and fresh spring onion and served with salty and sweets dipping sauce to complete the taste explosion. To be shared with friends over lots of laughter, these messy pancakes epitomise the energy of Vietnamese street food.
It is widely believed that this dish is a derivative of crepes brought from France during the occupation of what was known as Indochina.
Rice flour, tumeric, water, coconut milk, salt, sugar and choice of protein
Approximately 1210kj per serve/289cal per serve