Many people thought Xèo was a suggestive word for the ripe powder of the bottom of the oil pan, peeling up and spreading, evenly sticking down with bean sprouts, fresh shrimp and green onion leaves. But whatever it is, Xeo is still a favorite dish of Vietnamese people, spreading from the south to the north, compact into the pie of Hue's bread, to become a cake of Western region. It is not just rich or poor, whenever there is onion rice flour, oil pan and fresh copper shrimp, it is easy to think of Xeo. In order to follow the time line, Xeo became more and more familiar. Now, Xeo is no longer merely an evening snack, dazzling at the beginning of the day, but a beauty in the culinary village.
