Banh xeo, which translates to “sizzling cake,” is a traditional Vietnamese dish that has captured the hearts and taste buds of locals and tourists alike. This savory pancake is made from a simple batter consisting of rice flour, turmeric powder, water, and sometimes coconut milk, creating a vibrant yellow color. The batter is poured onto a hot skillet, where it sizzles and crisps up, giving the dish its characteristic texture.
The origins of banh xeo can be traced back to central Vietnam, where it is said to have originated in the ancient town of Hoi An. This coastal town has long been influenced by foreign traders, resulting in a unique fusion of flavors and culinary techniques. The dish quickly gained popularity and spread throughout the country, becoming a beloved classic in Vietnamese cuisine.
One theory suggests that banh xeo was inspired by the French crepes introduced during the colonial era. However, unlike the thin and delicate French crepes, banh xeo is thicker and filled with various ingredients such as shrimp, pork, bean sprouts, and mung beans. The fillings are added to the half-cooked pancake, and then the pancake is folded in half to enclose the filling, creating a semi-circle shape.
Over time, banh xeo has evolved and adapted to different regions in Vietnam, resulting in various regional variations. In the southern regions, particularly Ho Chi Minh City, the pancakes are often smaller in size and filled with a wider array of ingredients, including squid, mushrooms, and shredded pork or chicken. The fillings are cooked separately and then added to the pancake, creating a more complex and flavorful dish.
In the central regions, such as Hue and Da Nang, banh xeo is made larger and thinner, resembling delicate crepes. The fillings are often minimal, with a focus on fresh herbs and vegetables such as lettuce, herbs, and pickled carrots and daikon radish. These variations reflect the local flavors and ingredients of each region, showcasing the diversity within Vietnamese cuisine.
Banh xeo is typically served with a variety of accompaniments, including nuoc cham, a tangy dipping sauce made from fish sauce, lime juice, sugar, and chili. Fresh lettuce leaves, herbs, and rice paper are also provided, allowing diners to wrap the pancakes with the accompaniments for an added burst of flavors and textures.
In recent years, banh xeo has gained international recognition and can be found in Vietnamese restaurants around the world. Chefs and food enthusiasts have also experimented with fusion versions, incorporating modern twists while maintaining the essence of the dish. From vegetarian banh xeo filled with tofu and mushrooms to seafood-filled variations, the possibilities are endless.
The development of banh xeo showcases not only the rich culinary heritage of Vietnam but also its ability to adapt and evolve over time. Whether you enjoy the traditional version or prefer the modern interpretations, banh xeo is a dish that represents the diverse and vibrant flavors of Vietnamese cuisine.