|Place of origin||Vietnam|
|Associated national cuisine||Vietnam, Cambodia|
|Main ingredients||Rice flour, water, turmeric powder|
Bánh xèo [ɓǎjŋ̟ sɛ̂w], literally "sizzling pancake", named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet; it is a Vietnamese savoury fried pancake made of rice flour, water, and turmeric powder. Some common stuffings include: pork, shrimp, diced green onion, mung bean, and bean sprouts. Bánh xèo are also served with lettuce, mint, Thai basil, and fish mint.
In Vietnam today, though many local variations exist, there are two main types of bánh xèo which differ quite considerably in taste and appearance. There is the central-style of bánh xèo which originated in Central Vietnam and there is the southern-style of bánh xèo which originated in Southern Vietnam. The central-style of bánh xèo involves a small pancake which is broken into small pieces, wrapped in rice paper, and dipped in a peanut sauce. The southern-style of bánh xèo is considerably larger than the central-style. The southern-style pancake is then broken into smaller pieces, wrapped in lettuce and mustard leaves, and dipped in nuoc cham. Peanut sauce and rice paper are never used in the southern-style of bánh xèo.
The dish is also popular in Cambodian cuisine, where the dish is called បាញ់ឆែវ (most often transliterated as banh chao). Cambodian banh chao are more similar to the southern Vietnamese style of bánh xèo rather than to the style present in Central Vietnam.
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