How is bánh xèo from Central Vietnam different from bánh xèo from Southern Vietnam?

Bánh xèo in Da Nang is noticeably smaller than bánh xèo in the South — hand-sized, not a whole plate. The crust is a bit thicker, has less turmeric so the color is pale yellow, and usually doesn't have coconut milk. The basic filling is shrimp, pork belly, and bean sprouts. The biggest difference is the dipping sauce: in the South they use sour-sweet fish sauce, but here many restaurants use soy sauce mixed with pork liver and ground peanuts — thick, savory, and brown in color. A restaurant that makes a delicious dipping sauce is what keeps customers coming back—it's the sauce they crave, not necessarily the pancakes. How to eat: take a thin rice wrapper, lay fresh vegetables on it, add the shrimp pancake, roll everything up, and then dip. You can eat the whole thing with chopsticks too, but you lose half of the deliciousness. Usually sold from afternoon to evening, with few shops selling in the morning. The price ranges around 10–15 thousand per piece, ordering 3–4 is enough to be full.