Savory Pancakes - Vietnam Food and Cuisine

[thanhnt]

One of the most common Vietnam Dishes is Banh Xeo – a round, saffron –colored pancake folded in half into a crisp semicircle.

Inside sweet-smelling Vietnamese pancakes is a variety if savory and nutritious stuffing: bacon, shrimp, squid, raw bean sprouts, and spring onions.

The pancakes are served with about ten kinds of raw vegetables, making it a healthy choice.

The Vietnamese pancake is made by mixing rice powder, water, and saffron coloring. The mixture is then poured into an oiled and cast-iron pan. As the pancake sizzles, the stuffing is added and the pan is covered until the pancake is done. The Vietnamese food word for “sizzle” is Xeo, which is how the pancake got the name banh xeo, or sizzling cake.

In Vietnam, there are numerous kinds of fried pancakes. In some regions, the powder is mixed with coconut water, meat, tiny shrimp, sesban flowers, and garden vegetables such as queen crape myrtle buds, mango buds, and cashew buds. Nothern style pancakes have yams, beans, or taro cut into strip. In the central regions a fried pancake has an average diameter of 20cm and relies heavily on seafood.

Have you ever eaten Banh Xeo? Please let me know your idea.