If you have ever had the pleasure of trying Vietnamese cuisine, you might be familiar with banh xeo – those golden, crispy pancakes filled with savory goodness. But have you ever wondered about the history behind this beloved dish? In this blog post, we will take you on a journey through the development of banh xeo, from its humble beginnings to its current form as a popular street food in Vietnam.
The origins of banh xeo can be traced back to the region of Quang Nam – Danang in Central Vietnam. It is believed to have originated during the Nguyen Dynasty, which ruled Vietnam from the 17th to the 19th century. During this time, banh xeo was known as “banh khoai” and was primarily made from rice flour and turmeric powder, giving it a distinctive yellow color.
Originally, banh xeo was a dish enjoyed by the Vietnamese aristocracy. However, as time went on, it made its way into the everyday lives of Vietnamese people, particularly farmers who would eat it as a hearty breakfast or lunch. As it became more popular, the recipe began to evolve, incorporating new ingredients and techniques.
One significant change in the development of banh xeo was the addition of coconut milk to the batter. This addition gave the pancakes a richer and creamier texture, enhancing their flavor profile. The use of coconut milk became widespread in the southern region of Vietnam, such as Ho Chi Minh City, where banh xeo is an integral part of the local cuisine.
Along with the introduction of coconut milk, the fillings and toppings of banh xeo also evolved over time. Traditionally, banh xeo was filled with a combination of shrimp, pork, and bean sprouts. However, nowadays, you can find a variety of fillings, including chicken, beef, squid, and even vegetarian options. The choice of fillings often depends on personal preferences, regional variations, and the availability of ingredients.
In addition to the fillings, the accompanying condiments for banh xeo have also expanded. While the traditional dipping sauce still remains popular – a blend of fish sauce, lime juice, garlic, chili, and sugar – people now have the option of adding other complementary sauces and ingredients such as peanut sauce, fresh herbs, and lettuce leaves for wrapping.
Furthermore, banh xeo has also adapted to different cooking methods. Originally, the pancakes were cooked on clay stoves using banana leaves as wrappers. Today, you will typically find banh xeo being cooked on non-stick pans, resulting in a crispier texture. This modern cooking method allows for a more efficient preparation process, making banh xeo a convenient street food option.
As banh xeo gained popularity, it spread beyond Vietnam’s borders and found its way into the hearts and stomachs of food enthusiasts around the world. Vietnamese restaurants and street food stalls in various countries now serve banh xeo, introducing it to a wider audience and showcasing the versatility and flavors of Vietnamese cuisine.