Banh Xeo is a popular dish throughout Vietnam. In Vietnam, there are 3 main regions: North, Centre, South. Each region has its own Banh Xeo. Some prefer the crunchy Banh Xeo, some like the soft Banh Xeo. The filling also depends. The main filling is shrimps and pork. However, in some cities like Hue, they use fish for the filling inside.
Banh Xeo in Hoi An is another version. It is crunchy on the outside and soft on the inside. When we eat, we wrap it in the rice paper with lots of herbs and vegetables. With this version, the Banh Xeo should be very crispy and less oily. We call that "Yin and Yang" Philosophy in Vietnamese cuisine. It should be the balance between fresh and cooked, starch and protein, meat and veggies.
When eating, we wrap it inside a rice paper with herbs and vegetables, then dip it into the sweet and sour fish sauce.
Currently, there is no specific scientific evidence that can pinpoint the exact origin of Hội An's bánh xèo. However, historical and cultural information suggests that it is a result of a cultural fusion between the Vietnamese and Cham people. There are also suggestions that bánh xèo was introduced to Vietnam through Faifo Port, a bustling commercial port in Quảng Nam during the 17th and 18th centuries. Faifo Port was a destination for many merchants and visitors from different countries, including Japan, China, and India. This cultural exchange contributed to the diversity and richness of the local cuisine, including bánh xèo.
Accordingly, bánh xèo is believed to have drawn inspiration from countries with rich culinary traditions:
By inheriting these culinary essences, the people of Hội An have adapted the traditional bánh xèo in their own unique way, creating a distinctive flavor. Hội An's bánh xèo has a smaller size compared to versions from other regions, with a crispy, golden-yellow crepe made from rice flour. The filling is rich and diverse, including shrimp, meat, bean sprouts, and mushrooms. Hội An's bánh xèo is served with various fresh herbs and a special dipping sauce.
It's a popular Vietnamese dish, often described as a savory, crispy pancake. The name "Bánh Xèo" actually comes from the sizzling sound ("xèo xèo") the batter makes when it hits the hot pan.
It's made from a batter of rice flour, water, and turmeric, which gives it its characteristic yellow color. The pancake is folded in half and traditionally filled with pork, shrimp, and bean sprouts.
The best way to eat it is by tearing off a piece, wrapping it in a fresh lettuce leaf with some herbs, and dipping it into a special sweet and sour sauce. It's a flavorful and fun dish to eat, especially as a street food.
It can be divided into 3 steps: Making the base, making the fillings, add the filling to the base
Put oil into the hot pan and wait for it to hit the heat of 120 C degree. Add minced garlic and shallot. Fry them until fragrance. Cut the pork and shrimps ( 100 g of pork, 2 shrimps) into tiny pieces. Add all the shrimps and pork, then add fish sauce, oyster sauce, sugar. Cook until they are fully cooked and dry. Cook with medium heat. Add a pinch of pepper ( very important, pepper will make the pork smell better)
Mix 300 ml of water with 6 tbsp of rice starch, 1 tbsp of all purpose flour, 1 tsb of turmeric and 1 cup of coconut juice, 1 tbsp of spring onion. Set it there for 5 minutes. Setting the liquid aside and waiting is important. It makes the liquid combine better.
Use a different pan, add 5 to 6 tbsp of oil to the pan, wait for it to be 180 C degree ( Or smoking hot). Do not be afraid that we use lots of oil. When you cook at the right temperature, the Banh Xeo does not absorb any oil. Then pour all the liquid into the pan. When it forms firmly, add the stir-fried pork and shrimps onto the pancake. Remember the base has to be firm to hold the fillings.
Pour the egg around the edges of the pancake and wait for it to be crispy. Add more oil around the pan if it is too dry. Fold it in half and check if it is crispy enough. Use low heat to cook, it takes time, but trust me, it will be better.
Prepare the vegetables: lettuce, pickled carrot, green mango , mint, basil, cucumber. Julienne the mango, grate the carrot and slice the cucumber.
Mix 3 tbsp of fish sauce, 3 tbsp of water, minced chilli and garlic. Squeeze a wedge of lime. This is the dipping sauce for the Banh Xeo. The flavor of the fish sauce is sweet and sour.
Cut the Banh Xeo into 8 pieces. Use the rice paper to wrap Banh Xeo and Vegetables, herbs. Roll them inside like a spring rolls. Dip it in the sweet and sour fish sauce.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.