Banh Xeo Mien Tay
Although one of our most popular dishes, we still haven’t introduced you properly to this beauty. There are so many questions that arise when introducing a dish of this complexity such as “Where did it come from? How to eat it correctly and What are the main ingredients for this dish?” Slowly, but surely we hope we can embark you on this journey.
Banh Xeo is a Vietnamese savory fried pancake made of rice flour, water, and tumeric powder. Bánh is the cake, while xèo is the sizzling noise of the batter when it is poured into a hot skillet.  It is stuffed with meat, shrimps and mung beans. According to each region of Vietnam, it can be tasted and served differently.
Northern people usually don’t put anything else inside the flour beside the tumeric and rice powder making it very crispy. They serve it with hot fish sauce and sometimes add taro potatoes and tofu into stuffing. During cold winter season in Ha Noi, there is nothing better than crispy Banh Xeo to warm your heart.
Banh Xeo in Central Vietnam is called Bánh Khói or Bánh Khoái. They usually make into smaller sizes fitting into palm and serve it with all varieties of grilled pork, fresh vegetables and fruits including star fruit, raw bananas and cucumber. The dish is so complicated and special that many mistake that this dish originated from Central Vietnam. 
Unlike it’s Central counterpart, Banh Xeo in South Vietnam differs in size. They make it into one larger size and add coconut milk into it making the texture of this pancake a little bit chewier. Although different, this version of Banh Xeo is also unforgettable.