Banh xeo, or Vietnamese pancakes, are thin, crispy, deep-fried crepes filled with various meats and vegetables and served with dipping sauces. They are a popular lunch or dinner dish in Vietnam and are traditionally eaten with lettuce leaves instead of utensils. The batter is made with rice flour, turmeric, and green onions, and the fillings vary depending on the chef’s preference or seasonal availability. Vietnamese pancakes are an attractive and tasty addition to any plate.
Vietnamese pancakes, otherwise known as banh xeo, are very thin, lightly crispy, deep-fried crepes. Chefs fill the crepes with a variety of fillings, including vegetables and meats, and serve them with dipping sauces. As the name suggests, Vietnamese pancakes originated in Vietnam and are a popular part of the country’s cuisine, but are enjoyed in other areas as well.
Banh xeo, the Vietnamese name for this dish, actually means “sizzling cake.” Unlike the traditional American-style pancake, however, Vietnamese pancakes aren’t served for breakfast and aren’t usually served with toppings or sweet fillings. Rather, the dish is mostly presented as a lunch or dinner.
To prepare traditional Vietnamese pancakes, chefs create a thin batter with rice flour, turmeric and green onions. Sometimes, they add coconut milk, which gives the crepe a slightly sweet taste. Generally, the Vietnamese cook hot oil in a well-seasoned wok and swirl a small amount of the batter into the pan to create a thin, crepe-like shell. While the shell is still cooking, they add the ingredients to fill the pancake before folding it over, omelette-style. Once the edges get crispy and the filling is heated through, it’s ready to serve.
The fillings used for Vietnamese pancakes vary widely and are largely dependent on a chef’s individual tastes or the particular meats and vegetables that are in season. Cooks often use thin strips of cured pork, succulent shrimp, or minced chicken to stuff pancakes. Vegetables, such as bean sprouts or green beans, are often added to the mix. Chefs can serve pancakes with a sweet and sour fish sauce for dipping. The sauce has a strong, slightly tangy flavor that complements the mild flavor of the pancakes.
Traditionally, Vietnamese pancakes are not eaten with utensils, but rather the diners use their hands. For this purpose, lettuce leaves or other similar greens are included on the plate. In this way, those who appreciate culinary pleasure can use a lettuce leaf to grab part of the pancake and dip it in the sauce. Those who are inexperienced in the process may find it a bit messy but delicious.
Not only do Vietnamese pancakes taste and smell enticing, they also make an attractive presentation on the plate. The turmeric gives the shell an attractive bright yellow color and the green onion in the batter offers a nice eye-catching contrast. While the delicacy is enjoyed throughout Vietnam, pancakes vary slightly in size and thickness from region to region. Likewise, the types of fillings and dipping sauce also vary. For those interested in embarking on a culinary adventure, a number of Vietnamese pancake recipes can be found on the Internet.
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