Bánh xèo: Difference between revisions
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{{short description|Vietnamese savory pancake}} | |||
{{Use dmy dates|date=October 2023}} | |||
[[File:Bánh_xèo_(15826153307).jpg|thumb|Bánh xèo]] | |||
'''Bánh xèo''' is a popular Vietnamese dish that is often described as a savory pancake or crepe. The name "bánh xèo" can be translated to "sizzling cake," which refers to the sound the batter makes when it hits the hot skillet. This dish is a staple in Vietnamese cuisine and is enjoyed throughout the country, with regional variations in ingredients and preparation methods. | |||
== | ==Ingredients and Preparation== | ||
The main ingredients for bánh xèo include rice flour, water, and turmeric powder, which give the pancake its distinctive yellow color. Coconut milk is sometimes added to the batter for a richer flavor. The filling typically consists of pork, shrimp, and bean sprouts, although variations may include other ingredients such as mushrooms or tofu for a vegetarian option. | |||
To | To prepare bánh xèo, the batter is poured into a hot skillet with a small amount of oil. The filling is added on top, and the pancake is cooked until crispy. It is then folded in half and served with a variety of fresh herbs and lettuce leaves. | ||
== | ==Serving and Consumption== | ||
Bánh xèo is traditionally served with a side of fresh herbs such as mint, basil, and cilantro, along with lettuce leaves. Diners typically wrap pieces of the pancake in the lettuce and herbs, then dip them into a tangy [[fish sauce]] dipping sauce known as "nước chấm." | |||
== | [[File:Banh_Xeo_with_fish_sauce_and_vegetables.jpg|thumb|left|Bánh xèo with fish sauce and vegetables]] | ||
==Regional Variations== | |||
While bánh xèo is enjoyed throughout Vietnam, there are notable regional differences in its preparation. In the southern regions, the pancakes tend to be larger and are often made with coconut milk, giving them a slightly sweet flavor. In contrast, the central and northern regions may produce smaller, crispier versions without coconut milk. | |||
In the city of [[Huế]], a similar dish known as "bánh khoái" is popular. Bánh khoái is thicker and often includes additional ingredients such as egg and pork belly. | |||
[[File:Banh_Khoai_(4265580561).jpg|thumb|Bánh khoai]] | |||
==Cultural Significance== | |||
Bánh xèo is more than just a dish; it is a cultural experience. It is often enjoyed in a communal setting, where friends and family gather to cook and eat together. The process of wrapping the pancake in lettuce and herbs, and sharing it with others, is an integral part of the dining experience. | |||
==Street Food and Dining== | |||
Bánh xèo is a popular street food in Vietnam, with vendors selling it from small stalls or carts. It is also served in many Vietnamese restaurants around the world, where it is often featured as a specialty dish. | |||
[[File:Banh-xeo,-roving-street-vendor,-Quy-Nhon,-Vietnam.jpg|thumb|Roving street vendor selling Bánh xèo in Quy Nhon, Vietnam]] | |||
==Related Pages== | |||
* [[Vietnamese cuisine]] | * [[Vietnamese cuisine]] | ||
* [[ | * [[Fish sauce]] | ||
* [[ | * [[Rice flour]] | ||
* [[ | * [[Turmeric]] | ||
[[Category:Vietnamese cuisine]] | [[Category:Vietnamese cuisine]] | ||
[[Category: | [[Category:Savoury pancakes]] | ||
Latest revision as of 11:18, 23 March 2025
Vietnamese savory pancake
.jpg)
Bánh xèo is a popular Vietnamese dish that is often described as a savory pancake or crepe. The name "bánh xèo" can be translated to "sizzling cake," which refers to the sound the batter makes when it hits the hot skillet. This dish is a staple in Vietnamese cuisine and is enjoyed throughout the country, with regional variations in ingredients and preparation methods.
Ingredients and Preparation[edit]
The main ingredients for bánh xèo include rice flour, water, and turmeric powder, which give the pancake its distinctive yellow color. Coconut milk is sometimes added to the batter for a richer flavor. The filling typically consists of pork, shrimp, and bean sprouts, although variations may include other ingredients such as mushrooms or tofu for a vegetarian option.
To prepare bánh xèo, the batter is poured into a hot skillet with a small amount of oil. The filling is added on top, and the pancake is cooked until crispy. It is then folded in half and served with a variety of fresh herbs and lettuce leaves.
Serving and Consumption[edit]
Bánh xèo is traditionally served with a side of fresh herbs such as mint, basil, and cilantro, along with lettuce leaves. Diners typically wrap pieces of the pancake in the lettuce and herbs, then dip them into a tangy fish sauce dipping sauce known as "nước chấm."
Regional Variations[edit]
While bánh xèo is enjoyed throughout Vietnam, there are notable regional differences in its preparation. In the southern regions, the pancakes tend to be larger and are often made with coconut milk, giving them a slightly sweet flavor. In contrast, the central and northern regions may produce smaller, crispier versions without coconut milk.
In the city of Huế, a similar dish known as "bánh khoái" is popular. Bánh khoái is thicker and often includes additional ingredients such as egg and pork belly.
.jpg)
Cultural Significance[edit]
Bánh xèo is more than just a dish; it is a cultural experience. It is often enjoyed in a communal setting, where friends and family gather to cook and eat together. The process of wrapping the pancake in lettuce and herbs, and sharing it with others, is an integral part of the dining experience.
Street Food and Dining[edit]
Bánh xèo is a popular street food in Vietnam, with vendors selling it from small stalls or carts. It is also served in many Vietnamese restaurants around the world, where it is often featured as a specialty dish.
