Banh Xeo: Da Nang's Crispy Turmeric Pancakes
How banh xeo works, how to wrap and dip the pancakes with herbs, and where to find the best crispy versions in Da Nang.
Banh Xeo: A Pancake You Wrap and Dip
Banh xeo is a crisp, golden pancake made from rice flour, water and turmeric, folded around a filling of pork belly, shrimp and bean sprouts. The name means “sizzling cake,” a reference to the sound the batter makes when it hits the hot pan. Central Vietnamese versions, including those in Da Nang, are typically smaller and crispier than the larger pancakes found in the south, and they are served with a plate of fresh herbs and lettuce for wrapping.
The dish is eaten by tearing off a piece, wrapping it in a lettuce leaf or rice paper with herbs such as mint, basil and perilla, and dipping the bundle in a thick sauce of peanuts, pork liver and spices that is the signature of the region. The contrast of hot, crunchy pancake and cool, fresh greens is deeply satisfying, and the dish is usually shared among friends over a long meal.
How to Eat Banh Xeo
| Step | What to Do |
|---|---|
| 1 | Break off a piece of pancake and place it on a lettuce leaf |
| 2 | Add a few sprigs of mint, basil and other herbs from the plate |
| 3 | Roll the leaf into a small parcel with your hands |
| 4 | Dip it in the peanut sauce and eat it in one or two bites |
Where to Try Them
Da Nang has several well-known banh xeo restaurants that are popular with locals and visitors, usually open-air, with simple tables and a menu that includes the pancakes and a few side dishes such as grilled pork skewers. A plate with a few pancakes typically costs only a few dollars, and the restaurants are busiest at lunch and dinner.
Order the grilled pork skewers (nem lui) alongside the pancakes. They are served in the same way, wrapped in rice paper with herbs, and the combination is a classic central Vietnamese meal.
