Vietnamese Pancakes (Bánh xèo)

introduce

Vietnamese pancake (Bánh xèo) is a dish familiar to Vietnamese people and can be eaten in snack bars all over Vietnam. And the quintessential example of Vietnamese street food. Best eaten while the cake is still warm, crispy and slightly crispy around the edges. The pancakes have a striking bright yellow color, and common fillings are bean sprouts, pork, and shrimp.

Gourmet features

Bánh's original character is "cake", and xèo is the sizzling sound made when pancakes are fried. The main ingredients are rice flour, water, and turmeric powder. It is popular in South Vietnam to add coconut milk. The common fillings are bean sprouts, pork, shrimp, and lettuce. It is often eaten with mint, perilla and other fragrant leaves, and is dipped in water. eat. The Vietnamese pancake crust is egg-free and its yellow color comes from turmeric powder. According to the way of eating rolls, people put Bánh xèo on raw vegetables, dip it in sauce and roll it up. In some places, they also add a layer of rice paper on the outside. To mix, place the banh xeo in a bowl, then cut into lettuce, add to the sauce and serve.

Pancakes are quite popular throughout Vietnam, but there are slight differences in the south, center and north. South Vietnamese pancakes often exceed 15 centimeters in diameter, and are slightly smaller in the middle. A little cumin powder is also added to the pancake in the middle. Everyone who makes Vietnamese pancakes (Bánh xèo) has a unique recipe, combining basic ingredients like fish sauce, lemon, and chili peppers with a variety of other spices to create a variety of flavors in the dish.