Crispy Vietnamese pancake (Bánh xèo) topped the list as the famous Vietnamese dish combines crunchy crêpes with a variety of savory ingredients. 

Bánh xèo is eaten anywhere in Vietnam, with slight regional differences in ingredients. Traditionally, it is served in a unique way, together with fresh vegetables such as lettuce, carrot and cucumber slices, heavily seasoned with fresh cilantro, mint, and parsley.

Vietnamese mini pancake (Bánh căn) from Ninh Thuan province ranked 10th in the list.

This savory pancake is made with a thin rice flour batter. It is cooked on outdoor grills equipped with a specialized terracotta bánh căn mold. The mixture is poured into the mold, and the pancake is then topped with a whole shrimp and scallions, or optionally pork or quail eggs, the article wrote.

The 9th position went to steamed wet pancake (Bánh ướt) from Nha Trang province. Traditionally, the cake is steamed on specialized steamers and is typically served rolled, usually accompanied by nước chấm (fish sauce), chả lụa sausage, pork, and fried shallots.

Vietnamese mini savory pancake (Bánh khọt) from Ba Ria-Vung Tau province was placed 8th in the list.

TasteAtlas noted that Bánh khọt is a savory Vietnamese pancake made with a thin rice flour batter and cooked on outdoor grills equipped with a specialized terracotta bánh khọt mold. The batter is poured into the mold, and the pancake is then topped with various savory ingredients.

Another Vietnamese dish in the list is Hue pancake (Bánh khoai) that ranked 5th in Southeast Asia.

The pancake originating from the central province of Thua Thien-Hue is typically made with a combination of rice flour, water, eggs, sugar, and salt. It's fried in the pan and topped with sliced mushrooms, pork, shrimp, bean sprouts, carrots, Vietnamese sausage bits, and spring onions, according to the international food magazine,

Others in the list include Serabi and Dadar gulung of Indonesia, Apam balik and Roti jala of Malaysia, and Khanom khrok of Thailand.