Bánh Xèo: The Vietnamese Pancake Named After a Sound (Crispy Recipe)

Listen: that sizzle is the name of the dish. Bánh xèo means "sizzling cake". People call it a Vietnamese crêpe, but there is no wheat, no egg and no butter: just rice flour, coconut milk and turmeric. Here is its story, how it changes from south to center, how to eat it with your hands, and how to make it at home. 🥞 60-second version:    • This Pancake Is Named After a Sound 🥞 #shorts   CHAPTERS 0:00 The sound that names a dish 0:15 A Vietnamese crêpe? 0:24 Rice flour, coconut milk, turmeric 0:49 The fillings 1:05 The myth: it is not a French crêpe 1:16 Who made the first one? 1:37 South vs center (bánh khoái) 1:56 How to eat it 2:34 Make it: bánh xèo at home RECIPE: BÁNH XÈO (about 6 pancakes, ~40 min) Batter: 200 g rice flour, 1 tsp turmeric, 200 ml coconut milk, 300 ml water, a pinch of salt, 2 spring onions. Filling: 200 g pork belly, 200 g shrimp, 1 onion, 200 g bean sprouts, oil for frying. To serve: lettuce, mustard greens, herbs, nước chấm. 1. Whisk flour, turmeric, salt, coconut milk and water into a thin batter; add spring onion; rest 30 min. 2. Slice pork thin, peel shrimp; fry a few of each with onion in a hot oiled pan. 3. Pour a ladle of batter, swirl quickly. Listen for the sizzle. 4. Add bean sprouts, cover 2 min; uncover until golden and crispy; fold in half. 5. Tear, wrap in leaves with herbs, dip in nước chấm. SOURCES Mekong Delta rice pancake traditions; Cambodian banh chhev; regional Vietnamese cooking (Saigon, Quy Nhơn, Huế). #banhxeo #vietnamesefood #foodhistory #mekongdelta #vietnamesecrepe