Bánh xèo

Crispy & Savory Vietnamese Crêpes / Pancakes

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Vietnamese "bánh xèo", often called Vietnamese pancakes, or Vietnamese crêpes, are great for family style dinners and you can prep the batter a night ahead of time. "Xèo" is onomatopoeia for the sizzle sound when the batter hits the hot pan, so "bánh xèo" loosely translates to “sizzling cake.” It’s got that irresistible crispy, yet delicate, golden brown crust. And the inside of the "bánh xèo" is filled with delicious flavors: pork and shrimp, and sprinklings of mung bean, onions and bean sprouts. "Bánh xèo" are made using rice powder. High-quality rice is soaked in water overnight before ground finely.

"Bánh xèo" is popular in both Central or Southern Vietnam, but each region has its own way of making it.

• In Southern Vietnam
  The chef often uses large skillets with unlimited sizes. They often adds turmeric powder or another food coloring to create light yellow "bánh xèo". Some people add mung bean powder or ground cold rice to make the cover crunchier, but the most popular way to make the rice batter for Southern Vietnam’s "bánh xèo" is still mixing diluted rice powder, turmeric powder, coconut milk, sugar, salt, and chopped scallions. Due to their sizes, just one Southern Vietnam’s "bánh xèo" is enough to make you feel full.
• In Central Vietnam
  "Bánh xèo" has a small size and is cooked in cast-iron skillets with ready-made molds of 10 to 15 centimeters in diameter. In Central Vietnam, the fillings for "bánh xèo" are kept fresh. The chef waits until the oil is hot before putting seafood in, then quickly tosses them in the mold until cooked. Afterward, the chef pours the rice batter in, then adds bean sprouts and chives. "Bánh xèo" in Central Vietnam can be crunchy or soft. Beside sour-sweet fish sauce as the one served in the South, the dipping sauce can be a special type of brown, thick sauce called "mắm nêm".

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• Coded by Agnes T
• From SheCodes