What is banh xeo? The Vietnamese dish that leaves pancake lovers green with envy

THE DISH

Banh xeo, Vietnam

PLATE UP

To refer to this dish as a "Vietnamese pancake" is selling it a long way short. Normal, American-style pancakes would look at banh xeo with serious side-eye, because this dish is far more complex, and far superior. Banh xeo is a crisp, crepe-like disc made with rice flour, water and turmeric, and filled with savoury stuffings that usually include pork, seafood, mung beans and sprouts. The whole lot is served with fresh lettuce and herbs (mint, basil, fish mint, coriander) and dipping sauce, and sometimes rice paper wrappers. Slice off a hunk of banh xeo, wrap it in lettuce, herbs and rice paper, dip it in the sauce, and you're in heaven.

FIRST SERVE

Banh xeo originated in central Vietnam, and is thought to be an adaptation of banh khoai, a crispy pancake made in the ancient capital of Hue; though, influence from South India, home of the equally pancake-like dhosa, could also have played a part. Banh xeo's popularity didn't spread to Saigon until the 1980s.

ORDER THERE

Make your way to Danang, to a small alleyway filled with restaurants that all have the same name, and walk right to the very end: you've arrived at Banh Xeo Ba Duong (K280/23 Hoang Dieu, Da Nang). The banh xeo here is incredibly good, but the true hit is the umami-rich, liver-based dipping sauce.

ORDER HERE