Hello everyone. Today I want to share with you how I make a very famous Vietnamese dish. It's Banh Xeo - this is a very famous dish in central and southern Vietnam. But each region has different variations of the dish in different ways and flavors.
Recently we had a 4-day holiday, my friends were absent from school and most of them returned to their hometown. But I still stay in the city to work part-time. It was the last day of the semester, and my 3 cousins and I made Banh Xeo at my home.
The food I make is in the style and taste of the central people. The characteristic of the Central Vietnamese pancake is that the size will be small, about 15-20cm in diameter, and the crust will be deep fried in oil. while Southern Banh Xeo will be much larger from 30-40cm, cooked in a large and deep pan with very little oil.
To make it quick and convenient, we buy ready-made pancakes outside the supermarket. This powder is also very diverse, you can find it in many stores in Vietnam or even Vietnamese shops around the world.
Mix the flour
- 1 pack of 400g ready-made Banh Xeo flour
- 1 liter of water
- teaspoon salt
- chopped scallions
All in a large bowl and mix well with the ratio I wrote above, we have finished the cake dough
Cake filling
- 200 grams of thinly sliced pork
- 100 grams of shrimp (remove beard and head)
- Raw bean sprouts
- 1 red onion, diced
We will stir-fry the cake filling: first sauté 1 red onion, then add the pork to stir-fry, accompanying spices: 1 teaspoon fish sauce, ½ teaspoon MSG, ½ teaspoon sugar, ½ teaspoon ground pepper. Finally, add the shrimp and stir until the shrimp turns red, then turn off the heat
Vegetables
- lettuce
- herbs of all kinds (lettuce, cilantro, sprouts, ..)
- cucumber
Vegetables are very important for this dish because it enhances the flavor and helps to reduce the feeling of being smothered by the oil. Vegetables will be washed and drained. Cucumbers will be cut lengthwise.
Dipping sauce
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons of warm water
- 1 tablespoon lemon juice (can be replaced with vinegar)
- Minced garlic and chili (depending on preference)
The dipping sauce is the soul of Banh Xeo. Fish sauce will be mixed according to the Vietnamese style. The sour, spicy, salty, and sweet flavors will blend together to increase the appeal of the crispy hot pancake.
Making
Use a small saucepan about 15cm in diameter. Add 1 tablespoon of cooking oil. After the oil is hot, add a tablespoon of cake flour, evenly spread the dough on the surface of the pan. Keep the fire at a moderate level. Then sprinkle the fried cake on the surface of the cake.
When the crust begins to fade, add a tablespoon of cooking oil (note: evenly water the edges of the cake to make the crust crispy). Then add live prices in the middle. When the crust is golden crispy, fold the cake in half. Finally, take the cake out of the pan and can enjoy it immediately.
Banh xeo is best eaten while it is still hot, it will be wrapped in lettuce, herbs, cucumber, and a piece of crispy pancake, wrapped all together, and dipped in sweet and sour fish sauce.
Although making pancakes at home has many stages, but me and my brothers divide the work among each other, each person does a stage. Everyone had a good time talking and working together. I'm not a good cook but I love the feeling of cooking with people. I can learn a lot from everyone and draw experience for myself.
Banh xeo is a very delicious and famous dish. Any tourist coming to Vietnam will be conquered by the explosive flavor of this cake only available in Vietnam. Hope my recipe will be an interesting idea for your family's upcoming meal.
Wishing everyone a delightful read!