Bánh xèo

Bánh xèo is a traditional Vietnamese dish, often referred to as a Vietnamese pancake. The name bánh xèo translates to "sizzling pancake" in English, a reference to the sound the batter makes when it hits the hot skillet.

Ingredients and Preparation

The main ingredients in bánh xèo include rice flour, water, and turmeric powder, which gives the pancake its distinctive yellow color. The batter is then combined with ingredients such as green onions, shrimp, pork, and bean sprouts.

To prepare bánh xèo, the batter is poured into a hot skillet and spread thinly to cover the surface. The fillings are then added and the pancake is folded in half, similar to a French omelette.

Serving and Eating

Bánh xèo is typically served with a variety of fresh herbs, such as basil, mint, and lettuce. It is also often accompanied by a dipping sauce, such as nước chấm, a traditional Vietnamese sauce made from fish sauce, lime, sugar, water, and fresh chili.

To eat bánh xèo, a piece of the pancake is typically placed inside a lettuce leaf, along with the herbs. The bundle is then dipped in the sauce before being eaten.

Regional Variations

There are many regional variations of bánh xèo throughout Vietnam. In the southern region, the pancakes are typically larger and thinner, and are filled with mung beans in addition to the other ingredients. In the central region, the pancakes are smaller and thicker, and are often served as an appetizer.

See Also

• Vietnamese cuisine
• Bánh khọt
• Bánh cuốn
• Bánh bèo

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Bánh xèo

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  Roving street vendor selling Bánh xèo in Quy Nhon, Vietnam
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  Bánh xèo
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  Bánh khoai

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  Bánh xèo with fish sauce and vegetables
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  Roving street vendor in Quy Nhon, Vietnam
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  Bánh xèo
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  Bánh xèo