What is the difference between Central Vietnam-style banh xeo and Southern Vietnam-style banh xeo?

Bánh xèo in Da Nang is much smaller than the Southern-style version — about the size of a palm, not a whole tray. The crust is a bit thicker, uses less turmeric so it comes out a lighter yellow, and usually doesn't have coconut milk in it. The main filling is shrimp, pork belly, and bean sprouts. The biggest difference is the dipping sauce: the Southern region uses sweet-sour fish sauce, while here many restaurants use soy sauce mixed with pork liver and ground peanuts — rich, savory, and brown in color. Any restaurant that makes good dipping sauce will have customers come back because of the dipping sauce, not really because of the crepes. How to eat it: Take a thin rice paper, place fresh vegetables on top, add the crispy crepe, roll it up, and then dip it. You can eat it whole with chopsticks, too, but you lose half the deliciousness. Usually sold from afternoon until evening, with few restaurants serving it in the morning. The price ranges around 10–15 thousand per piece; ordering 3–4 pieces is filling.