Bánh xèo is a turmeric-yellow rice flour and coconut milk crepe, fried in a very hot oiled pan until the edges are lace-crisp, filled with pork belly, shrimp, bean sprouts, and mung bean. It is wrapped in lettuce leaves with fresh herbs and dipped in nuoc cham.
The batter
Rice flour + coconut milk + turmeric + sparkling water (or beer). The carbonation produces bubbles that become small holes in the crepe, giving it a lacy texture around the edges. The turmeric is responsible for the yellow colour and light aromatic note.
Crispness requirement
Bánh xèo must be served immediately — the crepe loses crispness within 5 minutes. Use a large pan, high heat, and generous oil. The hiss (xèo) when the batter hits the pan is a temperature check; if there is no sizzle, the pan is too cold.