Banh Xeo - Crispy Pancakes - A Rural Traditional Vietnamese Food

Banh Xeo has long been regarded as a traditional cake of the South Vietnamese countryside, as well as a well-known entry on the Vietnamese food map. Crispy pancakes are a rustic delicacy that originated in the countryside many years ago. "Is that the sound of sizzling when the rice batter is pouring into the hot skiller name of the cake?" people wonder when they hear the term "Banh Xeo."

The centerpiece of this traditional Vietnamese cuisine is the golden, crispy cover, which is constructed of bean sprouts, pork belly, and little shrimp. Pancakes are now made with a variety of fillings at Vietnamese luxury restaurants, such as golden needle mushroom, seafood, chicken fillet, and so on, which is quite appealing. Making a tasty pancake is a work of art. The golden color of turmeric, the addition of fat, the aroma of coconut milk, and the thin and crispy outer edge of the cake distinguish the pancake. Many distinct versions of the dish are popular in Asian cuisine, such as Bu-Ju-Cheon (Korea) and Okonomiyaki (Japan)...

The leaves to eat with the cake were the highlight of the pancake dinner. Young mango buds, enormous crape-myrtle, and the spicy smell of green mustard, heartleaf, and herbs... Please visit thebestvietnamesefood.com to learn how to make pancakes using our best Vietnamese recipes and to have a wonderful dish similar to what you would find in a Vietnamese restaurant.

Ingredients needed to be prepared for Banh Xeo

- Sauce: fish sauce, sugar, seasoning, lemon, garlic, chili

- Pancake’s crust:

   200g rice flour

   250ml of water

   100ml of beer

   50ml coconut milk

  ½ teaspoon of salt

  ½ teaspoon of turmeric powder

  Green onion, cooking oil

- Pancake’s stuffings:

   200g beef

   200g shrimp

   1 onion

   100g of bean sprouts

   Ginger, shallots, pepper, spices

   Raw vegetables, salads,

How to make Banh Xeo

Preparation and processing of materials is the first step.

- Clean the vegetables.

- Thinly slice the onion.

- Gather the shrimp and wash them.

- Prepare the meat by slicing it thinly.

- Toss shrimp with ginger, spices, and shallots in a marinade.

- Marinate beef with garlic, ginger, spices, and pepper in cooking oil.

How to Make Pancake Stuffings 

Step 2:

- In a large mixing basin, combine the rice flour, salt, and turmeric powder. Mix the water and beer together and slowly pour into the flour, mixing thoroughly. Mix in the coconut milk thoroughly. Stir the ingredients together until they form a loose, smooth, lump-free powder.

- Chop the green onion and add it to the batter, along with a little cooking oil, and set aside for 30 minutes.

- Stir-fry the onion with a little spice in a pan with cooking oil.

- After that, add the shrimp to the pan.

- When the shrimp is cooked through, add the meat and pour the mixture into a mixing dish.

Step 3: Pancakes are fried.

- In a pan, heat the frying oil and wait for it to boil.

- Spread the dough thinly around the pan and cover it with a lid for about half a minute.

- Place the stuffing and bean sprouts on top of the cake and cover for 2 minutes.

Step 4: Make the sauce - Remove the seeds from the chili, chop it, and then mince it.

- Garlic is peeled and smashed before being chopped.

- The amount of garlic and chile will be modified to suit your family's preferences; avoid offering too much chili or garlic, as some people dislike it!

- Get the lemon juice by squeezing the lemon (please remember to remove the lemon seeds because lemon seeds will make your sauce bitter).

- To prepare the sauce, combine 1 tablespoon fish sauce, 1 tablespoon lemon juice, 2 tablespoons boiling water, and 2 teaspoons sugar in a mixing bowl (can add or remove to adjust the flavor).

Then you stir your sauce, then add the chili and minced garlic to the bowl and thoroughly mix everything together.

A few things to keep in mind when making a delectable crust:
- Fry the first one to get a feel for the powder's thinness. The cake will be thinner if the flour is thin. However, if the cake is too thin, it will tear and the powder layer will not hold its shape.
- Coconut milk adds a richness to the cake, but only a bit at a time; too much will cause the cake to become mushy.
Pouring Instructions
- Toss in a little grease or oil. When utilizing nonstick pans, there isn't always a need for grease.

- Fry the shrimp and pork in a large skillet until they are evenly spread on both sides.

- As the pan is heated enough, pick up 2 shrimp frames and sprinkle a little powder on both sides; the goal is to keep the shrimp meat from running when you turn the powder.

- Sprinkle the flour along the pan's edge, turning it evenly so that it runs around and converges in the middle. Note that if the pan is too hot, the dough will become ripe and sticky, and there will be insufficient time for the dough to run around, resulting in a thick and unappealing crust. Pour roughly 2 pieces, and you'll notice how hot the pan is immediately away.

- Place the bean sprouts in the center; if you want the bean sprouts to ripen, close the lid for a few seconds and then open it right away (let the cake crisp, not assemble steam), reduce the heat; my experience has shown that there is no need to cover the bean sprouts with a lid; the bean sprouts will be better.

- The fire is exactly right; the cake will slowly ripen and crisp, and the edges will peel away without the need for grease. If there is too much heat, the cake's corner will burn, and the other corners will not be crunchy and wonderful.

- When the cake is crispy, fold it with a shovel and scoop it out of the paper-lined tray. If you don't have a shovel, you can also use a spatula because it is silicone, soft, and simple to manipulate while bringing it under the cake without breaking it or touching the pan.

- The cake has just finished baking; it will be crunchy and tasty.