You can helpexpand this article with text translated fromthe corresponding article in Vietnamese. (March 2023)Click [show] for important translation instructions.
Machine translation, likeDeepL orGoogle Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
Youmust providecopyright attribution in theedit summary accompanying your translation by providing aninterlanguage link to the source of your translation. A model attribution edit summary isContent in this edit is translated from the existing Vietnamese Wikipedia article at [[:vi:Bánh xèo]]; see its history for attribution.
You may also add the template{{Translated|vi|Bánh xèo}} to thetalk page.
Bánh xèo (Vietnamese:[ɓǎjŋ̟sɛ̂w],lit.'sizzling pancake') is a crispy, stuffed rice pancake popular in Vietnam.[1][2] The name refers to the sound (fromxèo – 'sizzling') a thin layer of rice batter makes when it is poured into the hot skillet.[3][4] It is a savoury fried pancake made of rice flour, water, andturmeric powder. It can also be called a Vietnamese crêpe.[5][6] Some common stuffings include pork, prawns, diced green onion, mung bean, and bean sprouts. Bánh xèo is often served with side dishes. Usually, some commonly added ingredients include leafy greens like lettuces or perilla leaves, other herbs as flavor enhancers likemint leaves andThai basil,[7][8] cucumbers, and pickled vegetables, usually carrots and radishes. Its dipping sauce isnước chấm (sweet and sour garlic fish sauce).[9]
Bánh xèo is a traditional street food in Vietnam. The working class mainly ate it because it was cheap and easy.[10] Its origins are unknown. However,Vietnamese people agreed that the creation of this dish could be somewhere inCentral Vietnam through the fusion of French culture from theFrench colonial times or South Vietnam by migrating immigrants moving into Vietnam and mixing with the surrounding culture.[11][12] Others believe bánh xèo came from mixingCham culture and Vietnamese cuisine.[13]
Through the years, bánh xèo has expanded to other nearby Southeast Asian countries like Cambodia and Thailand. Bánh xèo has become more popular as more affluent people started to realize its savory taste and new restaurants opening such as Banh Xeo Muoi Xiem and An La Ghien, stated Saigoneers in 2016.[14]
On the 2nd and 16th of each lunar month, some Vietnamese people substitute bánh xèo for rice.[15]
Miền Trung (Central Vietnam) style bánh xèo tends to be smaller, about the size of a hand. Compared to the Miền Tây version, the Miền Trung version has few fillings. Fillings include prawns, thin slices of pork, and bean sprouts.[16] This version may be darker or not as yellow as other variations because of the addition offermented shrimp paste, adding a distinct taste and color to the dish.
Bánh xèo: Miền Tây Image includes tomatoes, carrots and radishs, cucumber, herbs and lettuce, as well as dipping sauce.
Miền Tây (Mekong Delta) style bánh xèo tends to be larger than the Miền Trung version, usually about the size of a small-to-medium-sized pizza, about 12 inches in diameter. However, they are generally thinner. Miền Tây offers a more diverse range of ingredients and fillings. Because of this, the color of the bánh xèo is usually brighter as the batter with turmeric and coconut milk creates a colorful yellow dish. Fillings include prawns, pork belly, green onions, fried onions, and bean sprouts.[17]
Bánh khoái is eaten with fresh vegetables, star fruit, jackfruit, and dipping sauce.
Bánh khoái is a type of crispy pancake made from a batter of rice flour, water, and egg yolks. It is typically filled with shrimp, pork, and bean sprouts, and is shaped like a half-moon.[18][19][20] The batter is poured into a hot pan and cooked until golden brown. Bánh khoái is often served with fresh herbs and a dipping sauce.[21][22][23] The origin of the name "Bánh khoái" has various explanations.[24][25] Some believe that the original name was "bánh khói".[26] Huế is famous for its bánh khoái Thượng Tứ, which is located southeast of the city's Citadel.[27][28]
The dish is also popular in Cambodia,[29] where the dish is calledbanh chao (Khmer:បាញ់ឆែវ).[30]
There is also a Thai version ofbánh xèo calledKhanom bueang Yuan (Thai:ขนมเบื้องญวน). It is offered by some street vendors and is available at many Bangkok restaurants servingThai or royal cuisine. The most common filling in Thailand is a minced mixture of shredded coconut, roasted peanuts, shrimp, salted radish and fried tofu and served with bean sprouts and sweet cucumber relish.
^"Bánh Xèo - món ngon dân dã của ba miền" [Bánh Xèo – A Rustic Treat from All Three Regions of Vietnam].Bộ Văn hóa Thể thao và Du lịch (in Vietnamese). 25 October 2022. Retrieved29 September 2025.
^Ottolenghi, Yotam -Plenty: Vibrant Vegetable Recipes from London's Ottolenghi 2011 "Bánh xèo - In 2007 I visited Hanoi with my friend, Alex Meitlis, and found myself squatting in the dingiest of family-run street kitchens, experiencing the best food I've ever tasted."
^Lucy Nguyen-Hong-Nhiem -A Dragon Child: Reflections Of A Daughter Of Annam In America Page 13 2004 "She loved to cook our favorite dishes,bánh xèo andbánh khoái. This is a dish that Vietnamese in the US call "happy pancakes". They are called bánh xèo: bánh is cake; xèo is the sizzling noise of the batter when it is poured into a hot ..."
.jpg)
.jpg)
