Banh Xeo is a Vietnamese dish that is often described as halfway between a crêpe and an omelette. It’s a pancake, whose batter is made from rice flour and coconut milk.
The rice flour used is regular rice flour (e.g. ground from long grain rice, not from sticky rice.) In many parts of Vietnam, turmeric is added as well, given it to Western eyes the yellowy appearance of having eggs in it.
Alternatively, you can buy Banh Xeo mix for the pancakes which consists of rice flour, powdered coconut milk and turmeric, to which you just add water.
It will be served with side salad leaves such as lettuce or mustard leaf, with herbs such as basil, coriander, mint or fish leaf.
Using chop sticks, you break off a piece of Banh Xeo, and wrap the piece in a few salad leaves. The salad leaves add interest to the dish and cut through any greasiness of taste.
(From the Internet)