Vietnamese Crepe Recipe (Bánh Xèo Việt Nam)

Like the salad roll, Banh xeo is a dish that must be eaten hot when it's done that involves the messy but delicious process of wrapping the crepe in lettuce with vegatables such as cilantro and basil. Though the filling might fall out on your table, you will be completely lost in the crispy, warm combination of lettuce and crepe.

The name "Banh xeo" is derived from the sound it makes when frying the cake, when the dough is poured into the pan, the familiar "sizzling" (xèo xèo) sound will be heard and from that, the name "Banh xeo" was born.

When you travel to Vietnam, don't forget to try Vietnamese banh xeo because This is a unique and rustic dish with different types of fillings that are available in every countryside in Vietnam. However, there will be two distinct "banh xeo" schools: "small pancakes" in the central region and "big pancakes" in the south.

These are a pale yellow spicey Vietnamese style crepe. One piece on the bottom, and another on top encase what is usually a salad consisting of been sprouts, prawns, boiled pork and carrot. Vegetables roll outside and Drenched in fish sauce, and you have a deliciously messy of fine pleasure. Chefs in central Vietnam include star fruit and banana among their accompaniments, while southern chefs might toss mushrooms, coconut or even core of coconut tree into their pancakes. In its basic form, this ubiquitous Vietnamese sauce is prepared with a sour base of lime juice, or optionally vinegar, sugar, water, and fish sauce. However, Each region will make their own dipping sauce, Common additions include finely sliced chili peppers, garlic, shallots, spring onions, ginger, or fresh herbs, example in the South the sauce will be sweeter or will be added coconut water “Banh xeo” is prepared differently throughout the country. Tourists traveling about in Vietnam are sure to encounter a different recipe, and sometimes even a different name, for “banh xeo” depending on which region and province they are visiting.