As the streetlights began to glow, I stood amidst the bustling streets of Hanoi, filled with excitement and curiosity. As a Hmong person, I had heard much about the beauty of this city, but I never imagined I would immerse myself in the flavors of bánh xèo – a dish unique to Southern Vietnam – right in the heart of Hanoi.
As I strolled down the crowded streets, the fragrant aroma of street food drew me closer to a small bánh xèo stall, where golden pancakes were sizzling away on a large skillet. I watched as the bánh xèo were carefully flipped, crisp and golden, with a filling of fresh meat and shrimp, surrounded by vibrant green herbs and bowls of bright red dipping sauce.
The owner of the stall, a middle-aged woman with a warm smile, invited me to sit down and introduced me to the dish. Eagerly, I awaited as she carefully wrapped a hot bánh xèo in a lettuce leaf and dipped it into the sweet and sour fish sauce. As the first bite slid across my palate, I was transported into a colorful culinary world. The crispiness of the shell, the aroma of shrimp and meat, combined with the refreshing crunch of herbs created an unforgettable experience.
Bánh xèo was not just a dish; it was a part of the cultural story here. In every bite, I sensed the connection between people and food, the ties that bind the diverse regions of Vietnam. It was in that moment I realized that every dish carries its own tale, and the bánh xèo of Hanoi had opened a new chapter in my culinary journey through Vietnam.
What is Bánh Xèo
Bánh xèo is a traditional Vietnamese dish, often referred to as a “Vietnamese sizzling pancake” in English. The name “bánh xèo” comes from the sizzling sound (“xèo xèo”) made when the batter is poured into a hot pan. The pancake is large, thin, and crispy, with a golden-yellow crust made from rice flour and turmeric. Inside, the filling usually consists of shrimp, pork, bean sprouts, and green onions, creating a harmonious blend of flavors – sweet shrimp, rich pork, and the crunchy texture of bean sprouts. When served, bánh xèo is wrapped in fresh herbs and dipped in a sweet and sour fish sauce, offering a refreshing yet crispy and flavorful culinary experience.
How to enjoy Bánh Xèo
Vietnamese people usually enjoy bánh xèo by using their hands to wrap a piece of the pancake in fresh vegetables like lettuce and herbs, sometimes adding a thin rice paper wrapper. Then, the wrapped pancake is dipped into a sweet and sour fish sauce, creating a perfect combination of crispy pancake, refreshing greens, and flavorful dipping sauce. Bánh xèo can be eaten at any meal during the day, from a main course at lunch or dinner to a light snack in the afternoon.
In addition to fresh herbs, bánh xèo is often served with pickled carrots, cucumbers, and sometimes fresh vermicelli to balance the flavors. For foreigners unfamiliar with this eating style, they can easily use chopsticks or a fork to enjoy pre-cut pieces of the pancake. Alternatively, they can try wrapping the pancake with greens like the locals to fully experience the essence of this dish. The flexibility in how bánh xèo is enjoyed makes it a popular and approachable dish for all types of diners.
Main ingredients to make delicious Bánh xèo
Bánh xèo is a rustic dish made from familiar, easy-to-find ingredients. The key components that give bánh xèo its unique flavor include:
- Rice flour: Used to make the pancake batter, often mixed with water and turmeric powder for a golden color.
- Turmeric powder: Adds a bright yellow hue to the pancake, making it more visually appealing.
- Fresh shrimp: A key part of the filling, providing a natural sweetness.
- Shiitake mushrooms: Adds a rich, earthy flavor to the filling, enhancing the overall taste.
- Pork: Typically sliced thin and combined with shrimp for the filling.
- Bean sprouts: Added to the filling for a crunchy texture and flavor balance.
- Green onions: Mixed into the batter to add fragrance and flavor.
- Fresh herbs: Lettuce and fragrant herbs served alongside the pancake, providing a refreshing contrast.
- Sweet and sour fish sauce: The essential dipping sauce that enhances the flavors of the dish.
How to Choose Good Quality Shiitake Mushrooms:
- For dried shiitake mushrooms: Choose mushrooms with a light brown cap that are not broken or cracked. Avoid buying any mushrooms with strange odors or white mold spots.
- For fresh shiitake mushrooms: Prioritize mushrooms of medium size, with a tightly closed cap and a light yellow-brown color. They should have a natural, distinctive aroma and not be bruised.
Recipe and How to make Bánh Xèo
Ingredients
- 500 g coconut pancake mix
- 500 g ground pork
- 500 g shrimp
- 2 eggs
- 50 g shiitake mushrooms
- 1 carrot
- 200 g bean sprouts
- 1 onion
- 50 g green onions
- 4 shallots
- 2 chili peppers
- 1 bulb of garlic
- 2 lemons
- 1/3 teaspoon turmeric powder
- 100 ml beer
- 2 teaspoons vinegar
- A little cooking oil
- 4 tablespoons fish sauce
- Common seasoning (salt, sugar, pepper, seasoning powder, monosodium glutamatglutamate)
Instructions
- Mix the dough: In a bowl, combine 500g coconut pancake mix, 100ml beer, 1 teaspoon salt, 1/3 teaspoon turmeric powder, 1/2 teaspoon monosodium glutamate, 2 eggs, and 50g chopped green onions. Add 450ml of water and mix well until the batter is completely dissolved.
- Prepare the filling: First, clean the shrimp, peel them, and remove the dark vein. Then, peel and shred the onion. Soak 50g shiitake mushrooms until soft, rinse, and chop them. Mince the garlic and shallots, and then peel and shred the carrot, setting aside a little to slice into rounds for the dipping sauce.
- Stir-fry the filling: Heat a little cooking oil in a pan and add the minced shallots to fry until fragrant. Once aromatic, add the shrimp and pork along with 1/2 teaspoon pepper, 1/2 teaspoon monosodium glutamate, 1/3 teaspoon salt, and 1 teaspoon fish sauce. Stir-fry over medium heat until fully cooked. Then, add the onion, carrot, and shiitake mushrooms to the pan and continue stir-frying until the vegetables are cooked.
- Pour the Bánh Xèo: Place a new pan on the stove, add a little cooking oil, and heat it up. When the oil is hot, pour in a little pancake batter and spread it evenly. Next, add the filling on top of the pancake batter, spreading it evenly, and then sprinkle some bean sprouts on top. Fold the pancake in half and fry on low heat until both sides are golden and crispy.
- Make the dipping sauce: In a bowl, combine 3 tablespoons fish sauce, 6 tablespoons water, 1/4 teaspoon monosodium glutamate, 5 teaspoons sugar, the juice of 2 lemons, 2 teaspoons vinegar, a little pepper, along with the carrot rounds, minced garlic, and chopped chili. Stir until the sugar is completely dissolved. You can adjust the seasoning to suit your family's taste.
- Final product: Bánh xèo with shiitake mushrooms has a crispy golden crust and a light aroma, served with a filling of rich shrimp and pork alongside sweet vegetables. Dipping it in the sweet and sour fish sauce makes it incredibly delicious and appetizing.
Notes
- Choose quality flour: Use good quality coconut rice flour for a tastier and crispier pancake.
- Water ratio: Adjust the amount of water in the batter to achieve the right consistency, making it easier to spread thinly.
- Fry the pancakes: Use a non-stick pan and make sure it’s hot before pouring in the batter to prevent sticking. Cooking on low heat helps ensure even cooking and crispiness.
- Filling: Feel free to change the filling ingredients according to your preferences, but ensure all ingredients are cooked before adding them to the pancake.
- Dipping sauce: Adjust the dipping sauce to suit your taste, adding more chili or garlic if you want to enhance the flavor.
- Storage: If you have leftovers, you can store the pancakes in the refrigerator and re-fry them before serving to maintain their crispiness.
- Enjoy immediately: Banh Xeo is best enjoyed right after frying to retain its crunchiness and flavor.
Hi, I’m Dan, originally from Hmong Vietnam, I’m very happy to share the food and culinary culture of the Asian Hmong community with friends around the world. I hope that each article and recipe will help people understand more about the culinary life and culture of the Hmong people!
