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Vietnamese Pancake (Banh Xeo)

Vietnamese Pancake (Banh Xeo)

Vietnamese Pancake (Banh Xeo). For a long time, this cuisine has become one of the typical dishes in the Southern cuisine. Each region has its own unique way of making Bánh Xèo, which brings out many unique features on each cake. From some information, Bánh Xèo originated from central Vietnam, experienced many migrations to the south, this dish has been transformed into the southern folk food as today.

Vietnamese Pancake (Banh Xeo)

Vietnamese Pancake (Banh Xeo)

Why people called Banh Xeo – Vietnamese Pancake (Banh Xeo)

Vietnamese Pancake (Banh Xeo) in Central Vietnam is poured in a small pan and have a thick crust, Southern Bánh Xèo is poured in a bigger pan and it is thinner. The name of the dish based on the sound when pouring in one ladle of batter into the pan: “xèo, xèo”. Sound pleasant to create the attractive appeal of the dish. According to some people, this sound contributes to the feeling of stimulating the taste, the aroma of this dish is spread so that customers cannot resist.

Vietnamese Pancake (Banh Xeo)

An icon of Vietnamese food

The ingredients – Vietnamese Pancake (Banh Xeo)

Why do people say Banh Xeo is a folk dish in the river area? Perhaps the ingredients to create a delicious Bánh Xèo is easy to find and attached to the fertile soil in the South. It consists of two main parts: crust and dumplings. The crust is a combination of rice flour and wheat flour.

To add color to the cake, add a little bit of turmeric powder to make an attractive yellow color. Adding salt, eggs, and scallions to create a quality pancake. Moreover, in the West, dumplings include shrimp, pork, bean sprouts, and cassava.

Vietnamese Pancake (Banh Xeo)

Banh Xeo

How to do Banh Xeo

Last but not least, the way to create one Bánh Xèo is very simple. Firstly, preheat the skillet on medium-high heat, when the pan is hot then add 1 tsp vegetable oil, 1 Tbsp chopped onion, few slices of meat and shrimp. Saute for 1 minute then pour in 1 ladle of batter ( 1/3 cup) into the center of the pan.

Then, swirl the pan around to move the batter out as thin as you want. Put the lid on then drop the heat down to medium-low. Cook the crepe for 3-4 mins, after that, remove the lid add 1 tsp of oil around the edges of the crepe and cook for 2 more mins. After that add a small amount of the bean sprout then continue to cook for 1 more min. Finally, Gently fold the crepe in half, remove and serve it immediately. Finally, wrap with lettuce, fresh herbs & Vietnamese dipping sauce.

-Breath of The Mekong Team-

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