Banh Xeo
Bánh xèo is a traditional rice flour crepe dish originating from southern Vietnam. It consists of a thin, yellow batter made from rice flour, turmeric, and coconut milk, which is cooked and filled mainly with bean sprouts, shrimp, pork, and aromatic herbs. The finished crepe is characterized by its crisp texture and is commonly wrapped with lettuce and herbs, then eaten with a special fish sauce-based dipping sauce. Bánh xèo is a representative local dish served not only throughout Vietnam but also in Vietnamese restaurants abroad, with various fillings and sizes depending on the region.
- Taste Rating
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- Price
- ? Dong
- Meal Date
- 4/30/2022
- Food Travel Log
- The enthusiastic three bows of respect from the lady at Ben Thanh Market, or even two bows, touched my heart, making me order more food. Today, I’m low awareness again, but that’s what makes the journey fun.
This is Banh Xeo!
It’s a beautiful yellow, right? Looks like a lie, but it’s turmeric color, not eggs. Uesugi Tatsuya’s food report is somewhat gloomy.
AI Gourmet Analysis
Overview
Bánh xèo is a traditional rice-flour crepe dish that is widely enjoyed, primarily in southern Vietnam. The name derives from "bánh" meaning "cake" or "bread," and "xèo" referring to the sizzling sound made during cooking, which gives the dish its distinctive auditory origin. Bánh xèo is commonly served at street stalls, casual eateries, and homes, and is found not only throughout Vietnam but also on menus at Vietnamese restaurants abroad.
History and Origins
There are various theories regarding the origins of bánh xèo, but most attribute its birthplace to the Mekong Delta region in southern Vietnam. Some suggest it was influenced by Chinese crepes and French crepe culture, and that the dish particularly developed in the royal court and urban areas after the Hue dynasty. At the same time, it has evolved independently as a rustic home dish unique to each region. Since the Vietnam War era, centered around Saigon (now Ho Chi Minh City), bánh xèo has gained nationwide popularity and has become a famous dish in tourist destinations.
Ingredients and Characteristics
The defining feature of bánh xèo is its bright yellow crepe-like wrapper, achieved without using eggs. The main ingredients are rice flour, water, and turmeric, which gives the dish its distinctive yellow color. Although it is often mistaken for the color of eggs, it actually comes from turmeric. The addition of coconut milk brings a subtle sweetness and aroma, and also helps create the sought-after crispy texture.
| Main Fillings | Role / Characteristics |
|---|---|
| Bean Sprouts | Crisp texture |
| Shrimp or Pork | Adds umami and volume |
| Onions, Garlic Chives, etc. | Complements aroma and flavor |
How to Eat and Accompaniments
Bánh xèo is typically cut into pieces and wrapped together with fresh herbs such as lettuce, mint, and basil. The traditional style is to dip these bundles into a special nước chấm sauce—a sweet and sour dipping sauce based on fish sauce. Nước chấm often contains garlic, chili, as well as shredded daikon and carrot, delivering a refreshing and complex flavor profile through their synergy with the fillings and herbs.
It is also common to serve bánh xèo with commercial chili sauce and pickled vegetables. In southern Vietnam, large, filling bánh xèo are the norm, but there are various regional versions that differ in size and fillings.
Bánh Xèo Experience at Ben Thanh Market
Ben Thanh Market, a landmark in Ho Chi Minh City, is a bustling hub where tourists and locals mingle, offering a chance to experience a wide variety of Vietnamese dishes in one place. Bánh xèo is one of the popular items within the market’s food court, and watching it cooked right before your eyes is one of the highlights of walking through the market. The interaction with the cooks, the plentiful local herbs, and the lively atmosphere all contribute to making the street food experience especially memorable as part of the market’s food culture.
International Reputation and Modern Bánh Xèo
In recent years, bánh xèo has attracted heightened attention as a healthy and gluten-free food, leading to growing popularity in Western countries and other parts of Asia. In Vietnam, bánh xèo is still made at home, but dedicated specialty restaurants also compete fiercely, continuously bringing out new variations and original takes on the classic dish. Vegan versions and creative adaptations using different fillings have also appeared, allowing for ever more diverse ways to enjoy this famous food.