It takes a second to make the so-called banh xeo which literally means ‘sizzling cake’, the sound it makes when the rice batter is poured into the hot pan. Once you’ve made a batch of these lacy, ultra-crisp crepes, you’ll know why. Remember: Work quickly, and watch for splattering oil when the batter hits the pan.
Indeed, when you have a chance to watch those banh xeo artists making it, you cannot get your eyes off them. Well, I call them artists as I treasure all the food as art works. Even though I don’t really like something that is very breakable, these pancakes get me well with all of the fresh flavours of the sauce and herbs plus a tonne of sweet and bitter veggies.
Throughout my childhood, I only saw my mum and aunt cooked it once because of the complication and high requirement of not the recipe but the cooking process.
It’s also known as savory shrimp pancakes – exemplifies the country’s fresh flavors with spring onion, bean sprouts, pork, and bountiful seafood. The secret to the crispy nature of the pancakes gives them their name. Banh xeo flour is a prepared blend of rice flour, self-rising flour, and turmeric. You can find it in Asian grocery stores. Banh xeo pancakes cook very quickly, so be sure to have all of your ingredients prepped and ready to go before you start.
As all other dishes, Vietnamese food gives you a chance to eat heaps of veggies, and eating food with plenty veggies is the only way you can enjoy the core value of the food, which is healthy. Lettuce and fish sauce (nuoc mam) are also the keys of the successful banh xeo.
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