Banh Xeo


Banh Xeo (Rice Pancakes)

Banh xeo is speciality of the South. The main ingredient is rice flour mixed with coconut essence, turmeric powder, and some other ingredients. Banh Xeo is spread on a big hot pan, heated by a fire from dense wood or dense coal giving little smoke.

Banh Xeo

Rice Pancakes

The person who prepares Banh Xeo must have a “quick hand” and the ability to estimate the time necessary for Banh Xeo to evenly thin and crisp.

Banh Xeo

Rice Pancakes

Banh Xeo is little smaller than the outer brim of a conical palm hat, very thin, and yellowish. In the middle is a browned meat filling (chicken, pork) with a small cut egg, bean sprouts, and chopped green onion.

When cooked pancakes are folded up, they are put on a big dish, separated from one another by banana leaves.

Banh Xeo

Rice Pancakes

The bank xeo are accompanied with a dish of fresh vegetables and a little bowl of sauce reddened by red pepper. The vegetables include lettuce, basil, and other scented leaves.

Mon Cuon (rolls)

Mon cuon are mainly eaten in Central Vietnam and in the South. When eating mon cuon, each person place a shrimp, a slab of meat, a piece of white radish, a few scented vegetables and basil, and a morsel of rice vermicelli are placed on a leaf of lettuce (or rice pancake), and then fold it into a roll.

Banh Xeo

Pho Rolls

There are also regions where nem chao (salad made of pig’s underdone sliced skin and grilled rice flour with aromatic herbs) or a bit of nem chua (sour-acid pork hash) enveloped in a cover of rice ake are added.

Banh Xeo

Sour-acid pork hash

The saouce tastes of salt, acid, and hotpepper. Some slices of papaya are also addded. This speciality is ordinarily accompanied by a drink like beer or alcohol

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