Best Banh Xeo in Nha Trang: Where Locals Send You

Why Nha Trang's "banh xeo" hits different

"Banh xeo" — the sizzling shrimp and pork pancake — exists everywhere in Vietnam, but Nha Trang (냐짱 / 芽庄 / ニャチャン)'s version has a reputation for being thicker, oilier, and more aggressive than what you get in Saigon or Hoi An. The crepes here tend to be cooked in more oil, the filling is more generous, and the edge is deliberately charred. Locals will tell you it's because the stalls are set up for speed and volume — this is seaside-town breakfast fuel, not a delicate Saigon sit-down.

The other wrinkle: Nha Trang's banh xeo (반세오 / 越南煎饼 / バインセオ) culture centers around lunchtime (11am–1pm) rather than breakfast. Most stalls are in full swing by late morning and start closing by 2pm.

Banh Xeo Van (Tran Phu, Old Town)

This is the one every local will mention first. It sits on the ground floor of a narrow shophouse on Tran Phu Street, tucked in the Old Town jumble near the cathedral. The owner has been making banh xeo since the 1980s — family operation, no frills, wooden stools facing the street.

The pancake here is thick, almost cake-like on the edges, with a shrimp-to-batter ratio that skews toward shrimp. They use enough oil that it pools under the crepe, but it's never greasy in your mouth. You get a small plate of fresh herbs, pickled daikon, and a tiny bowl of "nuoc cham" (fish sauce dip) that's heavy on vinegar.

Cost: 30,000–35,000 VND per crepe. Hours: 11am–1:30pm, closed Sundays. How to order: Point at the stall, say how many ("hai" for two), sit down. They'll bring water without asking.

Banh Xeo Thanh Huong (Hung Vuong Street)

Slightly more upmarket — actual plastic chairs, a hand-painted menu board — but still aggressively local. This stall is in a row of food vendors near Hung Vuong Market, so you're surrounded by the smell of pickled vegetables and morning fish sales.

Their specialty is making the crepe to order in front of you. The owner cracks the rice-flour batter directly onto the hot griddle and tops it with shrimp, pork belly, and sliced onion before folding. The waiting time is 3–4 minutes, which is an eternity when you're hungry, but the crepe arrives warm and the shrimp are visibly cooked through.

No English here; hand gestures work fine. You'll sit elbows-to-elbows with construction workers and delivery drivers at 11:45am.

Cost: 32,000 VND. Hours: 10:30am–2pm. Best for: watching the cook work.

Photo by DUONG QUÁCH on Pexels

Banh Xeo 68 (Nguyen Tat Thanh)

A step up the ladder. Nguyen Tat Thanh is the main drag parallel to the beach, and this stall occupies a prime corner spot with a small storefront and maybe 8 plastic tables. The owner is in her 50s and runs a tight ship — the banh xeo comes out at industrial speed.

What sets it apart is the filling: they use both pork belly and shrimp, plus a base of white onion and mung bean that's actually been cooked separately rather than raw. This gives the whole thing a softer, almost stewed interior against the crispy shell. It's less aggressive than Van's but more refined than Thanh Huong.

They also serve it with a side of "canh chua" (sour tamarind soup) for 10,000 VND extra — not mandatory, but locals often order it to wash down the richness.

Cost: 35,000–40,000 VND. Hours: 11am–2pm. Tip: Arrive by 11:15am to avoid lines.

Banh Xeo Nha Trang (Biet Thu Street, near Tran Phu)

This is the tourist-aware spot — English on the sign, menus with pictures, slightly higher prices — but it's not a trap. The owner trained at one of the larger spots and knows what he's doing. The banh xeo is consistently good: not as aggressive as Van's, not as refined as 68, but reliable. The herbs are fresher here because they move volume.

Their non-banh-xeo menu is also worth knowing: they do a solid "goi cuon" (fresh spring rolls) with shrimp and pork, and their "ca phe sua da (연유커피 / 越南冰咖啡 / ベトナムアイスコーヒー)" (iced Vietnamese coffee) is strong and properly sweet.

This is the practical choice if you're not comfortable with the language barrier or want to sit longer without feeling rushed.

Cost: 38,000–45,000 VND. Hours: 10:30am–3pm (slightly longer than the others). Vibe: Clean, quieter, better for first-timers.

What to order beyond the crepe

You don't need to order much. The banh xeo comes with herbs and dip, which is everything. But if you're still hungry:

• Goi cuon (고이꾸온 / 越南春卷 / ゴイクオン) (fresh spring rolls): 15,000–20,000 VND. Most stalls make them fresh; the shrimp version is standard.
• Banh cuon (steamed roll): 12,000–15,000 VND. Available at some spots (especially Banh Xeo 68). It's a lighter, milder companion to the pancake.
• [Bia hoi](/posts/bia-hoi-hanoi (하노이 / 河内 / ハノイ)-street-beer) (draught beer): 8,000–10,000 VND per glass. Yes, people drink beer with lunch banh xeo. This is normal.

Photo by Quang Nguyen Vinh on Pexels

How to eat it properly

The banh xeo arrives folded into quarters on a small plate. Tear off a piece (about the size of your hand), wrap it in a leaf of fresh lettuce or mint from the herb plate, dip it in the fish sauce, and eat it whole. Don't dawdle — it hardens as it cools.

The point is the contrast: crispy shell, warm filling, cool herbs, funky fish sauce. If you're ordering a crepe for someone else at the table, start eating yours immediately or it turns into rubber.

Best time to go

Lunch (11:30am–1pm): Peak time. Stalls are in full swing, lines are visible but moving fast, and the banh xeo is being made constantly so it's always fresh. This is the only time to go if you want the full local experience.

Late morning (10:30am–11am): Quieter, slightly less crowded, but some stalls haven't hit their stride yet. Van and Thanh Huong are usually ready by 10:45am.

Dinner or evening: Don't bother. Most banh xeo stalls in Nha Trang close by 2:30pm and don't reopen. The ones that do stay open are usually tourist-facing and the quality drops.

Practical notes

Banh xeo stalls in Nha Trang don't take cards — cash only, in VND. Small denominations (50,000 VND notes) are best. No reservations needed; just show up during lunch. If a stall looks crowded, wait 5–10 minutes; the line moves fast because each order takes 2–3 minutes. Bring an appetite: one crepe is a light lunch, two is normal, three is showing off.