Bánh xèo (literally "sizzling cake") are Vietnamese savory pancakes made out of rice flour, water and turmeric powder or coconut milk (in the Southern regions), stuffed with slivers of fatty pork, shrimp, and bean sprouts and then pan fried. Traditionally, they are served wrapped in mustard leaf, lettuce leaves, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a prepared nước mắm called nuoc cham (Vietnamese fish sauce thinned with water and lemon). In the Central region, the pancake is dipped in a special 'tuong' sauce which consists of liver, hoisin sauce and garlic.


(Source: http://en.wikipedia.org/wiki/B%C3%A1nh_x%C3%A8o)

Making Banh Xeo on the Streets of Saigon Without Borders