Bahn Xeo (Bánh xèo) is a crispy Vietnamese rice pancake traditionally filled with pork, shrimp, mung beans, bean sprouts and onions. Its golden exterior delivers a satisfying crunch, while the batter is tender on the inside for a silky follow-up to each bite.
The name Bánh xèo literally translates to sizzling pancake, and describes the sound the thin layer of rice batter makes when ladled over the stir-fried meat and vegetables in the hot frying pan. The first time we ordered Banh Xeo was at our hostel in Cat Ba. We were lucky enough to be staying at Luna's House, which also happened to have one of the best rated restaurants around the city center. What we were not aware of, however, is that there is very much a trick to eating Banh Xeo. When the dish arrived, it came without any chopsticks or cutlery and was covered by big sheets of rice paper.
Luckily, as we examined the plate, unsure of how to get stuck in, our friendly host noticed the look of confusion on our faces and came over to show us how it's done. To eat Banh Xeo you take a sheet of rice paper and layer some of the side salad onto it. Then, you break off a bite sized piece of the pancake, layer it on top of the greens and role the sheet of rice paper up around it. You end up with something resembling a fresh spring role (or summer role) which you dip into the dipping sauce before taking a bite.
The balance of flavours and textures makes this dish so damn good. On biting into the role, your tongue is first hit by the sweet and tangy dipping sauce, followed by a satisfying crunch from the pancake before being enveloped by the tender meat and silky dough inside. The umami flavours from the stir-fried meat are accentuated further by the freshness of the leafy greens to give a flavour sensation that really ticks all the right boxes. Banh Xeo is very much a food of the people. Whilst its exact origin is up for debate, it has been a popular street food and general food of the working class for at least 200 years, with some believing its origin may go back as far as the first millennium. As such, there are countless variations of this dish ranging from different fillings (we first had a Chicken Banh Xeo), to the substitution of spices and condiments and versions including coconut, banana and other fruits. There are also many regional differences regarding the size of the pancakes. Some areas forgo the rice paper completely, preferring to wrap the pancake in a large piece of lettuce or simply serving them in a bowl which the sauce can be drizzled over before enjoying them with chopsticks. Below, you can find an overview of the Banh Xeo we first encountered in central Vietnam. Bahn Xeo Break Down
Pancake made of rice flour, water, and turmeric powder - fried on a high heat until crispy and golden.
Stir-fried stuffing including pork, prawns, diced green onion, mung bean, and bean sprouts. There are many variations, including chicken and vegetarian options.
Salad including leafy greens like lettuces, herbs such as mint leaves, Thai basil or perilla, and cucumbers.
Sweet and sour Vietnamese dipping sauce (Nước chấm) - you can check out the description of this dipping sauce on our post about Bun Cha.
Rice Paper
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