''Bánh xèo'' (, ) is a crispy, stuffed rice pancake popular in Vietnam. The name refers to the sound (from ''xèo'' – 'sizzling') the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

powder. It can also be called a Vietnamese crêpe. Some common stuffings include pork, prawns, diced green onion, mung bean, and bean sprouts. ''Bánh xèo'' is also served with lettuce, mint, Asian basil, and fish mint. The dish is also popular in Cambodian cuisine, where the dish is called ''banh chao'' ( km, បាញ់ឆែវ ). Cambodian ''banh chhev'' are more similar to the southern Vietnamese style of ''bánh xèo'' rather than to the style present in

Central Vietnam Central Vietnam ( vi, Trung Bộ or ), also known as Middle Vietnam or The Middle, formerly known as by South Vietnam, and Annam under French Indochina, is one of the three geographical regions within Vietnam. The name Trung Bộ was used by ...

. There is also a Thai version of ''bánh xèo'' called ''Khanom bueang Yuan'' ( th, ขนมเบื้องญวณ). It is offered by some street vendors and is available at many Bangkok restaurants serving Thai 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.

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{{DEFAULTSORT:Banh Xeo Vietnamese rice dishes Cambodian cuisine Thai cuisine Stuffed dishes Street food in Vietnam Bánh Pancakes

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