This popular dish can be found throughout Vietnam. A rice batter is mixed with tumeric powder and sometimes coconut milk. It's fried up in a sizzling pan (hence the name). Shrimp, pork, bean sprouts, onion, and sometimes mung beans are added and it concoction is folded up like and omlet. In fact, sometimes bánh xèo is confused for an egg dish, but the yellow color comes from the turmeric. The best banh xeo is soft, but slightly crispy on the outside edges. It's served with a plate of greens including mint, Thai basil, Vietnamese perilla, and lettuce. The south part of Vietnam usually serve it with banh trang, or rice paper. Line the rice paper with your favourite herbs and lettuce, tear off a piece of the pancake and add that to it. Fold, roll, dip, and bite. If you don't get a plate of rice paper, roll pieces of banh xeo in the lettuce. The ever-popular nuoc cham is a must-dip. The textures and the taste can't be described in plain text, or even bold text. You have to try this dish to see for yourself how delicious it is.