Bánh xèo are Vietnamese crepe-type pancakes made out of rice flour, water and turmeric powder or coconut milk (in the Southern regions) stuffed with slivers of fatty pork, shrimp, and bean sprouts and is pan fried. Traditionally, they are served wrapped in mustard leaf, lettuce leaves, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a prepared nước mắm called nuoc cham (Vietnamese fish sauce thinned with water and lemon). In the Central region, the pancake is dipped in a special 'tuong' sauce which consists of liver, hoisin sauce and garlic. Southern style Bánh xèo are larger compared to the small pan-fried versions in the Central regions.
In Cambodian cuisine, there is a similar dish called banh chiao which is derived from bánh xèo.