Welcome to the world of Bánh Xèo, where sizzling crepes filled with succulent shrimp, savory pork, and crisp bean sprouts tantalize the taste buds. In this exploration, we embark on a journey through the history, regional variations, and cultural significance of one of Vietnam’s most beloved dishes. Join cheenhuaye as we uncover the techniques, ingredients, and cultural context that make it an essential experience. Let’s embark on this flavorful journey together, celebrating the rich heritage and irresistible allure of Vietnam’s iconic crepe.
Introduction about Vietnamese Bánh Xèo
Vietnamese Banh Xeo is a popular Vietnamese dish that can be described as a savory, crispy, and delicious pancake or crepe. The name “Banh Xeo” roughly translates to “sizzling cake” in Vietnamese, which refers to the sound the batter makes when it hits the hot skillet.
What makes Vietnamese Banh Xeo so unique?
Vietnamese Banh Xeo is a unique and delicious Vietnamese crepe made from rice flour, coconut milk, and turmeric. The crepe is filled with pork, shrimp, bean sprouts, and herbs, and served with lettuce and fresh herbs. The combination of flavors, textures, and colors is what makes it truly special. The crispy outer crepe, savory filling, fresh vegetables, and pungent dipping sauce come together to create an unforgettable dining experience.
What is the most common way to describe Vietnamese Banh Xeo?
Vietnamese Banh Xeo is commonly described as a crispy Vietnamese crepe or pancake filled with meat, shrimp, and vegetables. Other names for it include Vietnamese sizzling pancake or crepe.
History and Origin of Bánh Xèo
Vietnamese Banh Xeo has a rich history rooted in Central and South Vietnam. Likely created as a quick, inexpensive street food for urban workers and laborers, it gradually gained popularity nationwide. Each region developed its variations featuring local ingredients. Today, Vietnamese Crepe remains a beloved street food and is widely served in Vietnamese restaurants and enjoyed at home for family meals.
The origins of Vietnamese Crepe can be traced to Central or South Vietnam. The central region, spanning from Da Nang to Nha Trang along the coast, is renowned for its large, crispy Vietnamese Crepe pancakes. In the south, particularly in the Mekong Delta, smaller and thicker crepes stuffed with bean sprouts are preferred.
Vietnamese Crepe is known by several names:
- Vietnamese sizzling crepe or pancake
- Vietnamese stuffed crepe or pancake
- Vietnamese turmeric crepe or pancake
- Bánh xèo tôm nhảy (shrimp jumping pancake)
Vietnamese Banh Xeo in Different Regions
Differences between Banh Xeo in the south, central, and north
| Region | Differences |
|---|---|
| South (Mekong Delta) | – Smaller, thicker crepes <br> – Stuffed with lots of bean sprouts <br> – Served with many herbs |
| Central (Coast) | – Larger, thinner, crispier crepes <br> – Typically stuffed with shrimp, pork <br> – Dipped in fish sauce mixtures |
| North (Hanoi) | – Rectangular shaping <br> – Stuffed with julienned green papaya <br> – Often made without shrimp |
How does the size, texture, and dipping sauce vary with region?
- In the south, the crepes are smaller and thicker with more bean sprouts.
- The central region is known for very large, thin, and crispy crepes often stuffed with shrimp.
- Crepes from the north are rectangular shaped and served with a vinegar-based dipping sauce.
Banh Xèo in Vietnamese Culture
Special occasions where Vietnamese Banh Xeo is enjoyed
Vietnamese Crepe is enjoyed for:
- Casual family meals
- Street food
- Festivals like Tet
- Special occasions like weddings
- Birthday parties
- Holiday celebrations
It’s a versatile dish that can be dressed up or enjoyed casually.
Are any Vietnamese literary works or art that feature Banh Xeo?
Some examples include:
- Vietnamese Crepe is mentioned in the famous Vietnamese song “Aô Dài Hoa Xinh”
- It’s featured in the popular 1990s film “The Scent of Green Papaya”
- Artist Bui Xuan Phai painted street scenes of Vietnamese Crepe vendors
- Poems referencing Vietnamese Crepe street food stalls in Saigon
How to Make Vietnamese Banh Xèo?
Essential ingredients for Vietnamese Crepe
The essential ingredients for authentic Vietnamese Crepe are:
- Rice flour – The main ingredient for the crepe batter
- Coconut milk – Adds richness and flavor
- Turmeric powder – Gives the crepes their iconic yellow color
- Water – Helps achieve the right batter consistency
- Pork, shrimp – Traditional fillings
- Bean sprouts – Crunchy texture and flavor
How do you prepare the batter for Vietnamese Banh Xeo?
To prepare the batter:
- Mix the rice flour and turmeric powder together in a large bowl.
- Gradually whisk in coconut milk and water until a thin, smooth batter is achieved.
- Let the batter rest for at least 30 minutes. This allows the rice flour to fully absorb the liquid.
- The batter should have a pancake-like consistency. Add more water or flour as needed.
What is the process of cooking Vietnamese Banh Xeo?
To cook Vietnamese Crepe:
- Heat a small amount of oil in a skillet over high heat.
- Pour in just enough batter to coat the bottom of the pan in a thin layer.
- Cook for 1-2 minutes until the bottom is golden brown and crispy.
- Flip and cook the other side for another 1-2 minutes.
- Transfer the cooked crepe to a plate.
- Fill the crepe with the desired ingredients like pork, shrimp, bean sprouts, herbs, etc.
- Fold the crepe over the filling into a semi-circle shape.
- Serve immediately with lettuce, herbs, and dipping sauce.
How to make Vietnamese Banh Xeo more visually appealing?
- Use a range of colorful ingredients like carrots, red cabbage, cilantro, green onion
- Garnish with extras like fried shallots, chopped peanuts, lime wedges
- Arrange the filled crepes artfully on a platter with lettuce and herbs
- Serve with brightly colored dipping sauces like chili-lime fish sauce
- Use crepe batter with turmeric for golden yellow color
- Fry in oil to get a nice golden brown crispy texture
How to Enjoy Vietnamese Banh Xeo?
Traditional dipping sauces
The traditional dipping sauces are:
- Nuoc cham – Fish sauce, lime juice, sugar, chili, garlic
- Mam nem – Fermented shrimp paste dipping sauce
- Hoisin-peanut sauce – Sweet, salty, nutty
Kinds of fresh herbs are often served as an accompaniment
Vietnamese Crepe is typically served with:
- Mint
- Cilantro
- Thai basil
- Fish mint
- Perilla
These fresh aromatic herbs help cut through the rich crepe and dipping sauce.
How are Vietnamese Banh Xeo traditionally eaten?
The traditional way to eat Vietnamese Crepe is to:
- Place a lettuce leaf in one hand.
- Pick up the Vietnamese Crepe with the other hand.
- Place the Vietnamese Crepe in the lettuce leaf.
- Add fresh herbs.
- Dip in sauce.
- Wrap it up and eat like a little lettuce wrap or taco.
The lettuce adds refreshing crunch and the herbs and dipping sauce balance out the other flavors.
Frequently Asked Questions: Bánh Xèo
Can Vietnamese Banh Xeo be made vegetarian?
Yes, for a vegetarian version, replace the pork and shrimp with:
- Tofu
- Tempeh strips
- Seitan
- Vegan ground meat
- Mushrooms
- Heartier vegetables like eggplant or pumpkin
What is the traditional dipping sauce for Vietnamese Banh Xeo?
The traditional dipping sauce is nuoc cham – a mixture of fish sauce, lime juice, sugar, garlic, and chili peppers. Each region of Vietnam has its own variation.
What are some popular types of Vietnamese Banh Xeo?
Some popular regional varieties include:
- Banh Xeo Tom Nhay – Stuffed with shrimp from Central Vietnam
- Banh Xeo Chay – Vegetarian version
- Banh Xeo Nam Bo – From the Mekong Delta
- Banh Xeo Mien Trung – Central Vietnamese style
How is Vietnamese Banh Xeo different from a crepe?
Banh Xeo uses a rice flour batter while crepes use wheat flour. Vietnamese Crepe are also stuffed with meat and veggies while crepes typically contain sweet or savory fillings. The dipping sauce, fresh herbs, and lettuce wraps differentiate it as well.
Conclusion: Bánh xèo
Vietnamese Banh Xeo stands out due to its unique combination of contrasting textures and vibrant flavors. The crispy outer crepe shell gives way to flavorful fillings and fresh vegetables. It’s complemented by tangy dipping sauce, aromatic herbs, and crunchy lettuce, creating a harmonious balance of tastes. Vietnamese Crepe is a quintessential Vietnamese street food that continues to be cherished today.
To those interested in trying Vietnamese Crepe, Cheenhuaye encourages you to give authentic it a try! The explosion of tastes and textures will leave you wondering why you didn’t try it sooner. Experience it as a part of Vietnamese culture, and consider making it yourself to fully appreciate its components. Let the sizzle of the crepe, crunch of the lettuce, and pop of the herbs delight your senses.
How to make Bánh Xèo? | Vietnamese Crepe
Notes
- For a more flavorful batter, let it rest for at least 30 minutes or up to overnight.
- If the batter is too thick, add a little more water. If it is too thin, add a little more rice flour.
- Be sure to heat the pan before adding the batter. This will help the bánh xèo cook evenly and get crispy.
- Don't overcrowd the pan. Cook the bánh xèo in batches if necessary.
- Serve the bánh xèo immediately with your favorite dipping sauce.
Ingredients
- - For the batter:
- • 1 cup rice flour
- • 1/2 teaspoon turmeric powder
- • 1/4 teaspoon salt
- • 1/4 cup coconut milk
- • 1/2 cup water
- • 2 tablespoons vegetable oil, divided
- • 2 tablespoons minced shallots
- • 2 cloves garlic, minced
- - For the filling:
- • 1/2 pound pork belly, thinly sliced
- • 1/2 pound shrimp, peeled and deveined
- • 1 cup mung bean sprouts
- • 1 cup bean sprouts
- • 2 tablespoons fish sauce
- • 1 tablespoon sugar
- • 1 teaspoon black pepper
- - For serving:
- • Lettuce leaves
- • Mint leaves
- • Thai basil leaves
- • Cucumbers, thinly sliced
- • Pickled carrots and daikon (optional)
- • Nuoc mam (Vietnamese fish sauce)
- • Lime wedges
Instructions
- Make the batter: In a large bowl, whisk together the rice flour, turmeric powder, and salt. Gradually whisk in the coconut milk and water until smooth. Stir in 1 tablespoon of the vegetable oil, shallots, and garlic. Let the batter rest for at least 30 minutes.
- Make the filling: In a medium bowl, combine the pork belly, shrimp, mung bean sprouts, and bean sprouts. Stir in the fish sauce, sugar, and black pepper.
- Cook the bánh xèo: Heat a large nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon of the vegetable oil to the pan. Pour a thin layer of batter into the pan, swirling to coat the bottom evenly.
- Once the batter starts to set, top with a few pieces of pork belly, shrimp, and sprouts. Fold the crepe in half and cook for 2-3 minutes, or until golden brown and crispy.
- Repeat with the remaining batter and filling.
- Serve the bánh xèo immediately with lettuce leaves, mint leaves, Thai basil leaves, cucumbers, pickled carrots and daikon (if using), nuoc mam, and lime wedges.
Nutrition Facts
How to make Bánh Xèo? | Vietnamese Crepe
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500-600 | |
| % Daily Value* | ||
| Total Fat 20-30g | 30.8% | |
| Saturated Fat 10-15g | 50% | |
| Trans Fat | ||
| Cholesterol 100mg | 33.3% | |
| Sodium 500-800mg | 20.8% | |
| Total Carbohydrate 60-80g | 20% | |
| Dietary Fiber 5-10g | 20% | |
| Sugars 5-10g | ||
| Protein 20-30g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!