Bánh Xèo Sài Gòn

Introduction to Bánh Xèo Sài Gòn

Bánh Xèo, a savory Vietnamese pancake, is a popular dish in the streets of Saigon and throughout Vietnam. Translating to "sizzling cake," its name comes from the sound the batter makes when it hits the hot pan. This delightful dish is known for its crispy golden crust and flavorful filling, often combining various proteins with fresh vegetables. While its origins are believed to be from Central Vietnam, the Saigon version brings a unique southern twist, often with the addition of coconut milk to the batter for extra richness.

Historical Background

Bánh Xèo is deeply embedded in Vietnamese food culture, with each region offering its own variation. The dish has evolved over time, originally influenced by French crepes introduced during the colonial period, and adapted with local ingredients and flavors to what we enjoy today.

Ingredients

• Rice flour - 200g
• Coconut milk - 200ml
• Water - 150ml
• Turmeric - 1 tsp
• Pork belly, thinly sliced - 200g
• Shrimp, peeled and deveined - 200g
• Bean sprouts - 150g
• Green onions, chopped - 2
• Fish sauce - 2 tbsp
• Garlic, minced - 2 cloves
• Oil - 3 tbsp, for frying
• Lettuce leaves
• Mint leaves
• Basil leaves
• Cilantro leaves

Preparation

Step 1: Prepare the Batter

In a large mixing bowl, combine rice flour, coconut milk, and water to achieve a smooth, lump-free batter. Stir in turmeric to give the batter a golden hue. Add finely chopped green onions for added flavor.

Step 2: Marinate the Protein

Marinate the sliced pork belly and shrimp with fish sauce and garlic to infuse them with savory flavors. Allow them to rest for at least 20 minutes to soak up the flavors.

Cooking Process

Step 3: Fry the Pancake

• Heat a tablespoon of oil in a non-stick skillet over medium-high heat.
• Add a few slices of marinated pork and shrimp into the pan and cook until they are slightly golden.
• Ladle a thin layer of the batter over the meats, ensuring it spreads evenly to form a thin pancake.
• Top with a handful of bean sprouts for a crunchy texture.
• Cover the skillet with a lid to allow the pancake to cook through, usually about 3-5 minutes. The steam will help cook the batter evenly, creating a crispy crust.

Step 4: Flip and Serve

• Once the edges of the pancake are crispy and golden brown, gently fold it in half with a spatula.
• Transfer the pancake to a serving plate.
• Repeat the frying process with the remaining ingredients, adding more oil as needed.

Eating Bánh Xèo

Enjoying the Meal

To fully savor Bánh Xèo Sài Gòn, it is often served with fresh herbs such as lettuce, mint, basil, and cilantro. These herbs not only provide a burst of fresh flavor but also help balance the richness of the pancake. Diners traditionally wrap pieces of the pancake in large lettuce leaves, along with an assortment of the herbs, and dip them into a tangy fish sauce dip.

Pro Tips

• Ensure your batter consistency is similar to that of heavy cream for the perfect pancake texture.
• Adjust the heat to avoid undercooking or burning the pancake—it should be crispy with a slight chew in the center.
• Use a well-seasoned skillet or non-stick pan to prevent sticking and achieve the desired crispiness.

Conclusion

With its combination of textures and flavors, Bánh Xèo Sài Gòn is a testament to the diverse and intricate art of Vietnamese cuisine. It is a dish best shared with loved ones, evoking a sense of community and enjoyment around the dining table. Don't forget to set your cooking timer to ensure every Bánh Xèo is perfectly crisp.