Dive In: Bánh Xèo – The Sizzling Pancake Experience!

This video offers a vibrant and engaging depiction of the traditional process behind making Banh Xeo, one of Vietnam’s most delicious and iconic specialty dishes.

Dive In: Bánh Xèo – The Sizzling Pancake Experience!

               where we’ll savor the famous Bánh Xèo (approximately 20,000 VND per pancake). In Vietnamese, “Bánh” is a general term for various types of bread or cakes, like bánh gối (pillow cake) or bánh mì (Vietnamese baguette). The word “Xèo” perfectly captures the sizzling sound the batter makes when it hits the hot sunflower oil in the pan. Listen closely – “Xèo xèo xèo…” Amazing and a little bit funny, right? This popular local spot specializes in Bánh Xèo and is open only in the afternoons, from around 2 or 3 PM until 7 PM.

In English, Bánh Xèo is often lovingly called a Fried Pancake, and trust me, it’s incredibly delicious! While Bánh Xèo is a popular dish throughout Vietnam, the preparation varies from the North to the South and Central regions. Typically, in the South and Central parts, cooks use pork, more seafood, and a touch of sugar, resulting in a vibrant yellow pancake. The dipping sauce (nước chấm) in these regions often has a sweeter and spicier kick.

A chef is skillfully frying Banh Xeo.

However, here at this particular eatery, they have their own special twist. They use high-quality fresh beef and small river shrimp, combined with fresh bean sprouts. The most crucial ingredient is the rice flour, simply mixed with pure water in that red bucket you see.

And the magic behind these incredible pancakes? It’s all thanks to this one woman who has dedicated the past 20 years to this marvelous craft. Just look around – she expertly manages 8 to 10 super-hot frying pans fueled by kerosene (dầu hỏa). I can’t even imagine working in this heat!

The process is fascinating to watch. First, using a large spoon, she scoops the rice flour batter from the red bucket and pours it gently into the sizzling hot pans, spreading it thinly. She moves swiftly from one pan to the next. Then comes the exciting part: shrimp, beef, and bean sprouts are added to the developing pancake. The chef then folds the pancake in half and continues to flip it on both sides until it reaches that perfect golden-brown, crispy texture and releases an irresistible fragrant aroma. Finally, she places the finished Bánh Xèo onto a plate, where another person will use scissors to cut it into 3-4 manageable pieces.

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2. How to enjoy Banh Xeo

Now, let’s talk about how to enjoy this culinary delight! On my left, you see a plate of this beautiful Bánh Xèo, looking absolutely tempting! We’ll pair it with fresh herbs like salad leaves (rau xà lách), coriander (rau mùi), perilla (tía tô), basil (rau húng chó), or mint (rau thơm), and of course, rice paper (bánh đa nem – the thin, delicate kind, not the thick plastic ones!).

Let me show you how it’s done. First, take half a piece of rice paper. Place some of the fresh herbs inside. Then, using your chopsticks, take a piece of Bánh Xèo (make sure it’s positioned correctly) and wrap and roll it tightly in the rice paper. See? It looks a bit like a spring roll, but trust me, this is a wonderfully crispy Fried Pancake!

I have mine ready. Now, take your roll and dip it generously into the nước chấm. This lovely dipping sauce is made with boiled pure water, fresh red chili, garlic, a touch of salt and sugar, and a splash of vinegar or a few drops of lime. Now, go ahead and enjoy! Chúc ngon miệng! (Bon appétit!)

#BanhXeo #FriedPancake #StreetFood

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