Bánh xèo, a pure and familiar traditional dish, holds a special place in our hearts. Nowadays, Vietnamese bánh xèo has become a distinguished name, often mentioned by many foreigners visiting Vietnam. This dish has undergone various adaptations to suit the tastes and customs of different regions. However, it still maintains a unique flavor, leaving a lasting impression on those who try it, even just once.
The Origin of the Name “Bánh Xèo”
Where does the name “Bánh xèo Việt Nam” come from? Why is it called such a distinctive name? Explaining this might surprise many. It originates from the sound produced when pouring the pancake batter into the pan, creating a sizzling noise – “xèo xèo.” Hence, locals started referring to this dish as Bánh xèo.
Some claim that “Bánh xèo from Central Vietnam originated from Bình Định,” while “Southern-style bánh xèo has its roots in the Khmer people.” However, there has been no official declaration confirming the first origin of bánh xèo. Almost every region across Vietnam has its version of bánh xèo. Nevertheless, today bánh xèo is clearly divided into two distinct types: the small-sized version prevalent in Central Vietnam and the larger version favored by many in the South.
Bánh Xèo in Vietnam – Homely Delicacy
Bánh xèo is a dish commonly consumed and widely sold, especially during the rainy season. The crispy and hot pancakes, lifted straight from the mold and eaten on the spot, provide a comforting warmth to the stomach. Unlike expensive gourmet dishes, Vietnamese bánh xèo is simple yet rich in its unique culinary characteristics. From the ingredients to the preparation and enjoyment, everything is straightforward and familiar. The harmony creates a sense of peace and simplicity, yet incredibly flavorful.
Classifications of Vietnamese Bánh Xèo:
Although sharing the same name, bánh xèo is classified into two types, depending on the region and the culinary preferences of each area. Generally, they are known as Central Vietnamese Bánh xèo and Southern Vietnamese Bánh xèo.
Central Vietnamese Bánh Xèo:
In Central Vietnam, bánh xèo is typically small in size. The filling is often made from pork or shrimp, and nowadays, variations include fillings like mushrooms and duck meat. The distinctive feature of Central Vietnamese bánh xèo is the moderately thick but not too thin pancake crust. The poured batter results in a soft, slightly chewy texture when eaten. Locals usually place the pancakes in bowls or plates and enjoy them with raw vegetables and dipping sauce.
Particularly in Huế, locals often pair bánh xèo with grilled meat and a unique broth consisting of fermented bean paste, liver, peanuts, creating a special and intriguing way of enjoying this dish.
Southern Vietnamese Bánh Xèo:
In contrast to Central Vietnam, Southern Vietnamese bánh xèo is much larger, around 3 to 4 times the size of the Central version. The Southern pancake crust is made to be crispier, slightly chewy in the middle, and carries the fragrant flavor of coconut milk. The filling typically includes pork belly, shrimp, and mung beans. Due to the different characteristics, the way of enjoying bánh xèo in the South is distinct. People here savor the pancakes with wild vegetables and sweet-sour dipping sauce. When eating, diners often roll the bánh xèo and vegetables together and then dip them in the pre-made fish sauce. Nowadays, many people enjoy wrapping bánh xèo with rice paper, adding to the unique ways individuals indulge in this dish.
Not only for Vietnamese locals but also for foreign visitors, when coming to Vietnam, they are mesmerized by the country’s culinary richness, including the iconic Vietnamese bánh xèo.
Is Making Vietnamese Bánh Xèo Difficult?
To create a delicious pancake, you need to know how to add spices and mix the batter, a crucial step that directly affects the quality of your pancakes.
At first glance, Vietnamese bánh xèo might seem visually appealing but challenging to make. However, with a little skill and easily accessible ingredients, you can make fragrant and delicious bánh xèo right in your small kitchen. The preparation of the pancake filling is quick and easy, and now there is even pre-mixed bánh xèo flour available, emphasizing the simplicity of making this dish.
Today, you don’t necessarily have to go to a restaurant; you can make bánh xèo right in your small kitchen. The preparation of the filling is incredibly fast, and now there is pre-mixed Hương Xưa bánh xèo flour available. This further emphasizes the simplicity in making bánh xèo.
Vietnamese bánh xèo has always been one of our sources of pride when introducing our culinary traditions to international friends. Simple yet flavorful, the image of bánh xèo reflects the people – straightforward, welcoming, and hospitable. Still, it is also elegant and professional, not inferior to any other nation’s cuisine.