Bánh xèo (literally "sizzling cake") are Vietnamese savory pancakes made of rice flour, water, turmeric powder, and, in the southern region, coconut milk, stuffed with slivers of fatty pork, shrimp, and bean sprouts and then pan fried.
They are served wrapped in mustard leaf, lettuce leaves or rice paper, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a sweet and sour diluted fish sauce.
In the Central region, the pancake is also dipped in a special sauce which consists of fermented soy bean sauce called Cu Da sauce (named after Cu Da village where the sauce originated), liver, ground and toasted peanut and seasonings.
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Published on 8/23/11