Bánh khoái originated from the fast-paced eating style of laborers in Central Vietnam. The rice batter is poured thicker than in Southern Vietnamese bánh xèo to create a more filling feeling. Inside, there are only a few small shrimp, meat, and bean sprouts, but when eaten with garden vegetables, it's incredibly delicious. The name "bánh khoái" also comes from the feeling of "eating with pleasure," especially on cold, rainy days in Central Vietnam. Local people often gather at bánh khoái stalls in the evenings as a kind of street culture.