Bánh Xèo

Banh Xeo is a Vietnamese savory crepe made from a batter of rice flour, water, and turmeric powder, which gives it a characteristic yellow color. The crispy crepe is traditionally filled with a combination of pork, shrimp, and bean sprouts.

Since the crispy turmeric crepe can be fragile, it is typically served with a side of lettuce, herbs, and rice paper. You wrap a piece of the pancake in the greens or rice paper and dip it into a traditional nuoc cham fish sauce.

The batter is naturally gluten-free because it relies entirely on rice flour rather than wheat flour. However, when ordering at a restaurant, you should always verify that the accompanying dipping sauce uses gluten-free soy sauce or traditional fish sauce.

While enjoyed throughout the country, the style varies significantly by region, with the Central region (like Quy Nhon) known for smaller, thicker versions wrapped in rice paper. Southern styles are typically larger, thinner, and crispier, stuffed with more bean sprouts and pork.