Banh xeo
Bánh xèo is a crispy, golden Vietnamese savory crepe made from a rice flour batter tinted with turmeric, filled with pork, shrimp, and bean sprouts, and cooked in a sizzling hot pan. It's a beloved street food and home-cooked dish originating from Central and Southern Vietnam, known for its distinct sizzle sound when the batter hits the hot oil.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the rice flour wrapper and provides a good source of protein from the pork and shrimp fillings. A typical serving of two crepes contains roughly 400-500 calories, with key nutrients including iron from the turmeric and protein from the seafood and meat.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 15 g |
| Carbs | 40 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Iron | 3 mg |
| Calcium | 80 mg |
| Potassium | 300 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 10 mg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 4 mg |
| Phosphorus | 150 mg |
Per 2 crepes (about 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, bánh xèo is a communal dish where diners wrap pieces of the crepe in fresh lettuce and herbs like mint and perilla before dipping it in nước chấm, making it an interactive eating experience. Nutritionally, the fresh herb accompaniments add digestive enzymes and antioxidants that complement the fried crepe.
🍽️ Related dishes
AI estimate may be inaccurate · Terms