05 March 2026
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The word bánh covers many dishes across Vietnam. Most people associate it with the satisfyingly crunchy bánh mì baguette, while others may have heard of bánh cuốn, steamed rice rolls, or even bánh chưng, a traditional dish served during the Tết holiday. But among them, one dish stands out — bánh xèo, the beloved crispy pancake with a lineage dating back to the Tây Sơn era and a size that varies depending on where in the country you eat it.
The origin of the dish leads back to Central Vietnam, where it began as a thin rice flour pancake cooked over high heat. Its name, meaning “the sizzling cake,” captures the sound it makes as the batter meets the skillet. The pancake is often served with a filling of shrimp and bean sprouts, then wrapped in rice paper and dipped in nước chấm — a sauce made from fish sauce, lime or vinegar, sugar, garlic and chili.
Nguyen Huy Hoang, of the family-run restaurant Bánh Xèo 46A in Ho Chi Minh City, says he always tries to help new customers if they seem unsure about how to eat the dish, but adds that it is also acceptable to eat it in whatever manner or style feels comfortable.
Alongside the herbs mentioned at Duong's (Ngo Huyen Street), Hoang highlights the simplicity of his accompaniments. “We also offer mustard greens for a gentle heat,” he says. “Our dipping sauce is simple — just vinegar, fish sauce and sugar, without garlic.”
In his restaurant, Hoang uses a special aluminum pan to ensure the bánh xèo is thin and crispy. The dish is always made to order, and he assures customers that they will not receive anything that has been sitting out. The restaurant focuses on one type of bánh xèo, using shrimp, pork and bean sprouts. “Some customers have even brought their own ingredients and asked us to add them,” Hoang says. “But we politely refuse — we focus on just one version of the dish.”
Bánh xèo can be enjoyed year-round, though it is often best eaten during the cooler autumn and winter months, when the milder climate helps the dish stay crisp for longer. It is at its freshest and most delicious when the batter is cooked to order.
With each region shaped by its climate, the character and subtlety of the dish alter accordingly. Seasonal herbs in each region also help define bánh xèo’s flavor throughout the year.
Where to enjoy it in Vietnam
Hanoi
Discreet in appearance, yet straightforward to find, Duong's (Ngo Huyen Street) is set over two floors, with wooden interiors and gentle, atmospheric lighting creating a comfortable dining experience for all. The bánh xèo, crunchy and crescent-shaped, is served with fresh herbs and dipping sauce. It is eaten with the hands and delivers a fresh, textural bite.Address: 27 Ngo Huyen Street, Hang Trong Ward, Hoan Kiem District, Hanoi, Vietnam.
Da Nang
Bánh Xèo 76If the aroma of freshly charcoal-cooked pork at the doorway is not reason enough to step inside this charming restaurant, then sampling its renowned bánh xèo should be. The pancakes, made with corn, are thin, crisp and golden, and should be enjoyed to their fullest.
Address: 85A Le Van Huu Street, Bac My An Ward, Ngu Hanh Son District, Da Nang, Vietnam.
Ho Chi Minh City
Bánh Xèo 46ABe sure to arrive well before closing time, as this true legacy restaurant with al fresco seating beside an open kitchen promises a richly rewarding dining experience. Its signature pancakes, filled with bean sprouts, pork and shrimp, have delighted regulars for over seven decades now.
Address: 46 Dinh Cong Trang Street, Tan Dinh Ward, District 1, Ho Chi Minh City, Vietnam.
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