Bánh Xèo (Vietnamese Crepe)

Vietnamese Banh Xeo crepes filled with pork or chicken may also, shrimp, onions and bean sprouts, and hot sauce placed near the plate on the table. Food and drink concept.

Bánh xèo is the Vietnamese variation of the classic European crepe. This appetizing and extremely popular street food is made with a rice flour batter that’s both light and crispy when cooked. While it’s unclear exactly when bánh xèo came into existence, many believe it originated in central Vietnam, particularly during the Tay Son era. Crepes were so popular during that time that locals would swap their rice meals with bánh xèo every 2nd and 16th day of the lunar month. Others believe the dish is influenced by South Indian cuisine or the Cham culture.

Bánh xèo is filled with delicious ingredients like pork, shrimp, bean sprouts, mung bean, onions, and fresh herbs, and often served with dipping condiments like peanut or fish sauce. Regardless of the type you try, this simple dish highlights the delicate balance of flavors and textures signature to Vietnamese cuisine.

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