Best Dishes at Banh Xeo Saigon Yurakucho

Vietnam's most iconic dish. A clear broth simmered for hours with aromatic spices like star anise, cinnamon, and clove. Rice noodles and tender poached chicken are topped with the hot broth. Served with fresh herbs (basil, cilantro, mint) and lime on the side. You customize the flavor by adding fish sauce, chili, and lime to your taste. The broth is clean and fragrant, not heavy.

The restaurant's signature dish. A thin batter made from rice flour, turmeric, and coconut milk is cooked in a pan until the edges turn crispy and golden while the center stays tender. Filled with plump shrimp, minced pork, and bean sprouts. You tear it apart with your hands and eat pieces wrapped in fresh lettuce leaves, herbs, and fish sauce dip. The contrast of crispy exterior and soft interior, combined with fresh herbs, makes this quintessentially Vietnamese. Reviewers consistently call this a must-order.

The classic Vietnamese sandwich. Crispy exterior, soft interior baguette (a legacy of French influence) spread with pâté and butter. Filled with Vietnamese ham, cilantro, pickled daikon and carrot (providing sharp, refreshing contrast), and topped with optional mayo and chili sauce. The combination of textures and flavors — crisp bread, rich pâté, sharp pickles, fresh herbs — is perfectly balanced. At ¥500, this is among Tokyo's best value sandwiches.

Golden-fried rolls with a shatteringly crisp exterior encasing a filling of minced pork, shrimp, mushrooms, and vermicelli noodles. Served with a sweet and tangy dipping sauce. These are reviewers' secondary recommendation after banh xeo — crunchy on the outside, moist on the inside. Popular as a starter or side to banh xeo.

A variation on the signature pancake using larger shrimp and tender straw mushrooms. The mushrooms absorb the umami from the filling while adding earthiness. The shrimp remain plump and briny. Some reviewers prefer this over the standard version for the added texture. Priced slightly higher than regular banh xeo.