The word banh covers a wide range of dishes in Vietnamese cuisine, from banh mi to Cuon cake (steamed rice rolls) and banh chung (chung cake), the sticky rice cake that is made during Lunar New Year.
But according to the Michelin Guide, one dish rises above the rest. It is banh xeoa pancake with a golden crust whose size varies from region to region.
Banh xeo is often served with a variety of herbs. Photo courtesy of Michelin Guide |
Banh xeo originated in central Vietnam, where rice batter is poured onto a hot pan. Its name means sizzling pancake, inspired by the hiss of batter hitting oil. The crepe is filled with shrimp and bean sprouts, wrapped with herbs in rice paper and eaten dipped in sweet and sour fish sauce.
Nguyen Huy Hoang, chef and owner of Banh Xeo 46A at 46 Dinh Cong Trang Street in Ho Chi Minh City, told Michelin Guide that he always takes time to walk first-timers through the proper technique. He said there are no rules for eating the cake, and what matters most is that diners feel comfortable and enjoy the experience.
Hoang uses an aluminum pan to ensure each pancake comes out thin and crisp. Every order is cooked fresh after it is placed, never in advance. His menu features only one style of banh xeo that is filled with shrimp, pork and bean sprouts.
While the pancakes can be enjoyed year-round, the lower humidity during the cooler autumn and winter months allows the crust to hold its crunch longer. Freshness is essential, and the batter is always poured and cooked to order.
Each region of Vietnam puts its own stamp on the dish. Climate, seasonal produce and tradition all shape the final result, giving each version a twist of its own.
Hoang told Michelin Guide: “We also serve mustard greens to add a mild peppery taste. The dipping sauce is kept simple, made with just vinegar, fish sauce and sugar and without garlic.”
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Central Vietnam-style banh xeo is smaller than other variations. Photo courtesy of Michelin Guide |
The dish’s appeal goes beyond Vietnam. Amanda Ngoc Nguyen, the first ethnic Vietnamese to travel to space, named banh xeo her all-time favorite Vietnamese dish, and joked about smuggling it into the astronaut village before her April 2025 Blue Origin flight.
Popular South Korean actor Kim Bum, who has 6.8 million Instagram followers, shared his excitement about the dish after visiting Ho Chi Minh City in September 2025. He said banh xeo was the food he most wanted to try.
The dish has gained wider global recognition. In April 2025 TasteAtlas ranked banh xeo 36th on its list of top 100 street foods in Southeast Asia. Vietnam dominated the ranking with 25 dishes, more than any other country in the region.
Michelin Guide highlights three restaurants in the country where banh xeo is worth seeking out.
In Hanoi, tucked in an alley at 27 Ngo Huyen Street, Duong’s is easy to miss but hard to forget. The two-storey space features wood decorations and soft lighting. Banh xeo here has a half-moon shape, and is served with herbs and dipping sauce. Diners are encouraged to eat with their hands to enjoy the textures and flavors.
The scent of charcoal-grilled meat drifting from the entrance of Banh xeo 86 at 85A Le Van Huu Street in Da Nang is enough to stop anyone in their tracks.
Here, the pancakes are made from corn flour, producing a shell with a satisfying snap. They are best eaten the moment they leave the pan.
At Banh xeo 46A, at 46 Dinh Cong Trang Street in Ho Chi Minh City, arriving early is essential, as the restaurant fills up quickly.
It opens onto an outdoor dining area beside an open kitchen. Here, the atmosphere is as much a part of the meal as the food itself. Its banh xeoloaded with bean sprouts, pork and shrimp, have been drawing crowds for over seven decades.
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