When visiting Phu Quy Island, one dish you shouldn’t miss is bánh xèo—a traditional savory pancake that’s deeply infused with the flavor of the sea. It’s hearty without being heavy, and distinctly representative of the island’s culinary culture.

For the locals, bánh xèo is a familiar dish. But for first-time visitors, it leaves a lasting and unforgettable impression. Many are surprised to find such a delicious dish on a remote island known for its harsh sun, strong winds, and seasonal rains.

The pancakes are cooked in earthenware molds placed in a round clay stove that holds about 4 to 5 molds. Unlike other versions, these pancakes don’t require much oil. The batter is poured in just thick enough to give the bánh xèo a crispy edge while keeping the center soft and chewy.

When served, the pancake is accompanied by a handful of fresh island greens. The dipping sauce is a light fish sauce, pre-mixed and served with a few boiled duck eggs. It’s intentionally mild so that diners can fully dip the pancake into the sauce without it being overly salty. This eating style differs from other regions where bánh xèo is typically wrapped in rice paper with herbs, which may seem unusual at first—but once you try it, you’ll likely find it both tasty and enjoyable.

Some eateries on Phu Quy even offer unique versions like bánh xèo with baby squid, milk oysters, shrimp, or pork. This variety in ingredients, while still preserving the dish’s traditional roots, makes Phu Quy’s bánh xèo a truly delicious and irresistible island specialty.