Vietnamese – Banh Xeo

Bánh Xèo is a popular Vietnamese savory pancake, often referred to as the “Vietnamese sizzling pancake.” The name “Bánh Xèo” means “sizzling cake,” referring to the sound the batter makes when it hits the hot pan. This dish is known for its crispy exterior and savory filling, typically served as a snack or meal.

Key Ingredients:

Batter:
- Made from rice flour, turmeric powder (which gives it its yellow color), and coconut milk, creating a light, crispy texture.
Fillings:
- Shrimp and pork are the most common fillings, though other meats, like beef or chicken, can also be used.
- Bean sprouts and mung beans are often added for crunch.
- Mushrooms and herbs may also be included depending on the regional variation.
Vegetables and Herbs:
- Lettuce, mint, basil, and perilla leaves are served on the side to be used as wraps for the pancakes.
- Cucumber slices may also accompany the dish for extra freshness.
Dipping Sauce (Nước Chấm):
- The pancakes are served with a sweet, sour, and salty dipping sauce made from fish sauce, sugar, garlic, lime, and sometimes chili.

Flavor Profile:

Savory, crunchy, slightly sweet, and refreshing, with a tender and moist filling, complemented by the fresh herbs and tangy dipping sauce.

How It’s Made:

The batter is poured into a hot, oiled pan, then filled with the meats, bean sprouts, and other vegetables.
Once the pancake is crispy and golden, it is folded in half, creating a half-moon shape.

How It’s Served:

The pancakes are typically served hot and are often eaten by wrapping them in lettuce or herbs, then dipping them in the nước chấm sauce.
Sometimes, fried shallots are sprinkled on top for extra flavor and crunch.

Variations:

Bánh Xèo Chay: A vegetarian version made with tofu, mushrooms, and vegetables.
Bánh Xèo Miền Nam: A southern version that is larger and thinner.
Bánh Xèo Miền Trung: A central Vietnamese version that is smaller and thicker.