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 Central region, the pancake is dipped in a special ‘tuong’ sauce which consists of liver, hoisin sauce and garlic. (Wikipedia)
This is by far my most favourite dish of Danang. So much that if I must recommend only one dish to introduce Danang food, I would unhesitatingly choose this over many other great dishes. Why? Because it is absolutely delicious and “edible” to anyone. The sauce doesn’t include any special “nuoc mam” (fish sauce) so don’t worry if you can’t stand nuoc mam’s smell. In fact, the sauce is the key element which separates good and not so good Banh xeo, and makes Banh xeo in Danang unique and different from those in other cities. Most shops also sell “nem lui” together with banh xeo, so don’t forget to try them as well.
Click here to know how to roll.
|Nem lụi – don’t forget to try this|
|How to roll banh xeo|
|Special “tuong” sauce for banh xeo and nem lui|