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Get ready to bite into the crispy, sizzling wonder that is Banh Xeo! This savory Vietnamese pancake, made of rice flour with a pop of turmeric, is stuffed with slivers of pork, shrimp, and bean sprouts. Fold it, dunk it in tangy sauce, and let the crunch do the talking!
Banh Xeo has a delightful combination of textures and flavors, featuring a crunchy exterior with a warm, savory filling. The tastes range from earthy and rich from the turmeric and meats, to fresh and crisp from the bean sprouts. Often served with a tangy dipping sauce, its flavor profile is balanced and satisfying.
Banh Xeo has deep roots in Vietnamese culture, particularly originating from the southern regions of Vietnam, including Ho Chi Minh City. The name translates to 'sizzling pancake,' which describes the sound it makes when cooking. Historically, it's believed to have been influenced by French culinary techniques brought during colonization, integrating local ingredients. In the 1950s and 60s, Banh Xeo became widely celebrated in Vietnam, representing communal eating culture, where friends and family gather to share food. It remains a symbol of Vietnamese identity and pride.
The name 'Banh Xeo' translates to 'sizzling pancake,' a phrase that describes the characteristic sound made when the batter is poured onto the hot skillet. This auditory experience is a vital part of the dish's charm.
Banh Xeo is widely appreciated as a street food, often found at food stalls and markets across Vietnam. Its affordability and shareable nature make it a go-to choice for quick meals and snacks.
While the southern variant is a classic, there are different interpretations in northern Vietnam, which might use less turmeric and feature alternate fillings, showcasing the diversity of Vietnamese cuisine.
Traditionally, Banh Xeo is eaten with your hands, wrapped in fresh lettuce leaves along with herbs. This way of eating emphasizes the communal aspect of the dish and makes it even more enjoyable.