Banh Xeo

Central and southern Vietnam; the sizzling crepe

Banh xeo, the sizzling turmeric crepe, with herbs. Photo via Wikimedia Commons.

Banh xeo means 'sizzling cake', named for the hiss when the turmeric-yellow rice batter hits the hot pan. The thin crepe folds over shrimp, pork and bean sprouts; you tear off a piece, wrap it in lettuce and herbs, and dip it in fish sauce.

The central version is small, the southern version plate-sized. The delta makes the biggest, crispiest ones. It is hands-on food: no chopstick formality, just wrapping and dipping.

Key ingredients

Rice flour and turmeric batter, fried thin and crisp
Shrimp, sliced pork, bean sprouts, mung beans
Lettuce, mustard leaf and herb wraps
Nuoc cham dipping sauce

Where to try it

Banh Xeo 46A (Dinh Cong Trang, Saigon): the classic address.
Banh Xeo Ba Duong (Da Nang): the central coast's crispiest.
The Mekong Delta: Can Tho and Vinh Long make the giant southern style.