Banh Xeo (literally "sizzling cake") are Vietnamese savoury 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 and sticky rice sauce called tuong Cu Da made by Cu Da  village near the capital Hanoi, ground pork liver, ground and toasted peanut and seasonings.

Southern style bánh xèo are larger compared to the small pan-fried versions in the central and northern regions. In Hue, the former imperial capital, it is called "bánh khoái" (literally delicious cake) and is served open faced instead of being folded in half. Banh khoai is always served with the fermented soy bean sauce mentioned above. In the central region, it is considered cold weather food because of its greasiness. Therefore, most families only make them from scratch during the winter.