Banh Xeo
Background and History of Banh Xeo
Banh Xeo, often referred to as Vietnamese savory pancakes, is a beloved dish in Vietnam. The name Banh Xeo translates to "sizzling cake," referencing the sound it makes when the batter hits the hot pan. This dish is a vibrant reflection of Vietnamese culture, combining flavors and textures that delight the senses. Historically, Banh Xeo is believed to have originated in central Vietnam during the time of the ancient kingdom of Champa, where rice was a staple food. The pancakes were traditionally cooked over open fire and consumed during family gatherings or festivals. Over time, regions within Vietnam have put their own unique spin on the dish, with variations in fillings and accompaniments.
Ingredients for Banh Xeo
- Rice flour - 1 cup
- Turmeric powder - 1/2 teaspoon
- Coconut milk - 1 cup
- Water - 1 cup
- Salt - 1/2 teaspoon
- Shrimp - 200g, peeled and deveined
- Pork belly - 200g, thinly sliced
- Bean sprouts - 1 cup
- Scallions - 2, finely chopped
- Lettuce leaves - for serving
- Fresh mint - for serving
- Fish sauce - 2 tablespoons
- Lime juice - from 1 lime
- Sugar - 1 tablespoon
- Chili - 1, finely chopped
- Vegetable oil - for frying
Preparing the Batter
To prepare the Banh Xeo batter, mix rice flour, turmeric powder, coconut milk, water, and salt in a large bowl. Whisk the mixture until smooth to ensure there are no lumps. The batter should be slightly thin to create a delicate and crispy pancake. Let the batter rest for about 30 minutes to allow the rice flour to fully hydrate, ensuring the pancakes cook evenly.
Assembling and Cooking Banh Xeo
Heat a non-stick pan over medium-high heat and add a teaspoon of vegetable oil. Once the oil is hot, add a few pieces of pork belly and shrimp. Sauté until the pork is starting to brown and the shrimp are cooked through. Pour in a ladle of the batter, tilting the pan to evenly coat the bottom. Immediately scatter a handful of bean sprouts over one side of the pancake and sprinkle with scallions. Cover the pan with a lid and cook for about 2 minutes. Remove the lid and continue to cook until the bottom is crispy and the pancake can easily be lifted from the pan. Fold the pancake in half and transfer to a serving plate. Repeat the process with the remaining batter and fillings, adding more oil to the pan as needed. Use a cooking timer to ensure each pancake is cooked perfectly without burning.
Serving and Enjoying Banh Xeo
Banh Xeo is best enjoyed fresh from the pan, paired with a platter of vibrant herbs and lettuce. To serve, cut the pancake into manageable pieces and wrap each piece in a lettuce leaf along with some fresh mint. Dip the wrapped pancake into the nuoc cham sauce, made by combining fish sauce, lime juice, sugar, and chili. The combination of the crispy pancake, savory filling, fresh herbs, and tangy sauce create a harmonious explosion of flavor. Sharing Banh Xeo with friends and family is a common tradition in Vietnam, often accompanied by stories and laughter, continuing the legacy of this delightful dish.