Banh xeo, literally “sizzling cake”, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet are Vietnamese savoury fried pancakes made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.
“Banh xeo” is prepared differently throughout the country. Tourists traveling about in Vietnam are sure to encounter a different recipe, and sometimes even a different name, for “banh xeo” depending on which region and province they are visiting.
Southern-style bánh xèo contains coconut milk and certain Central regions skip the turmeric powder altogether. They are served wrapped in mustard leaf, lettuce leaves or banh trang wrappers, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a sweet and sour diluted fish sauce. In the Central region, the pancake is also dipped in a special sauce which consists of fermented soy bean and sticky rice sauce, ground pork liver, ground and toasted peanut and seasonings.
Banh Xeo Thuy Duong
- Address: 28 Nguyen Trai Street, close to the Cao Dai Temple
- Prices: 50,000VND per serving
- Best for: Banh Xeo – Shrimp Crepes
- Good for: Lunch