Bánh Xèo is a crispy, savory Vietnamese crepe that is filled with shrimp, pork, and bean sprouts. The name "Bánh Xèo" translates to "sizzling cake," which refers to the sound the batter makes when it hits the hot skillet.

The origins of Bánh Xèo can be traced back to the central and southern regions of Vietnam. It is a popular street food that is enjoyed by people of all ages. The dish is often associated with festive occasions and family gatherings.

To make Bánh Xèo, start by preparing the batter. Mix rice flour with coconut milk and water until you achieve a smooth consistency. Let the batter rest for about 30 minutes. Meanwhile, prepare the fillings by cooking shrimp and pork until they are just done.

Heat a skillet over medium-high heat and add a small amount of oil. Pour a ladleful of batter into the skillet, swirling it around to create a thin, even layer. Add the cooked shrimp, pork, and a handful of bean sprouts on one half of the crepe. Cover the skillet and cook until the edges of the crepe are crispy and the batter is cooked through.

Fold the crepe in half and transfer it to a plate. Bánh Xèo is typically served with a side of fresh herbs such as mint, cilantro, and lettuce. Diners often wrap pieces of the crepe in the herbs and dip them into a tangy fish sauce-based dipping sauce (nước chấm).

Bánh Xèo can be customized to suit individual preferences. Some variations include adding mushrooms, mung beans, or even tofu for a vegetarian option. The key to a perfect Bánh Xèo is achieving a crispy texture while keeping the fillings tender and flavorful.

While Bánh Xèo is a delicious treat, it is important to be mindful of its calorie content. The dish is fried, which means it can be high in oil. To make a healthier version, you can use less oil or opt for a non-stick skillet. Additionally, you can increase the amount of fresh vegetables and herbs to add more fiber and nutrients to the meal.