|Crab with sour and sweet tamarind sauce – Cua rang me|
|“Gai” snail – Oc gai|
|“Chip chip” stir-fried with garlic – Chip chip xao toi|
|Steamed clam with lemongrass and other herbs – Ngheu hap|
Bánh xèo (literally “sizzling cake”) are Vietnamese savoury pancakes made out of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, and bean sprouts and then pan fried. Traditionally, they are served wrapped in mustard leaf, lettuce leaves, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a prepared nước mắm called nuoc cham (Vietnamese fish sauce thinned with water and lemon). In...
The name says it all. It’s as simple as rolling dry pancake with pork and some vegetables, dipping in the sauce and eat. How easy is that! So, what makes this dish one of the most special and must-try dishes of Danang? The answer lies in 3 things: