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For those passionate about Western-style bánh xèo, learn this quick and easy homemade recipe. With just a few swift moves in the pan, you can create crispy and flavorful shrimp and meat bánh xèo that are golden, delicious, and mouthwatering, matching restaurant quality. On rainy evenings, making this dish at home is absolutely reasonable for the whole family. Let's make it together with us!
Bánh xèo
The name 'bánh xèo' derives from the sound when the rice batter 'touches down' on the hot skillet and fries until crispy. In each region, bánh xèo varies in size and ingredients, resulting in many distinctive and delicious versions. Although its exact origin is unknown, bánh xèo is often believed to originate from Central Vietnam. During the Tây Sơn dynasty, this dish was so popular that it was even eaten instead of rice on the 2nd and 16th days of each lunar month.
Bánh xèo - a delightful dish with the essence of Central Vietnamese cuisine. (Source: Internet)
There are various theories regarding the origin of bánh xèo. Some suggest it's a variation of Huế's bánh khoái; others claim its recipe was learned from the Chăm people centuries ago; there's also speculation that pre-11th-century South Indian cuisine was the true inspiration behind bánh xèo. Regardless of its true origins, the Central Vietnamese bánh xèo remains the original amidst countless variations.
Seafood replaces pork and bean sprouts as the filling, paired with a dipping sauce made of fish sauce, chili, and roasted peanut sauce; here, bánh xèo is smaller in size and occasionally wrapped with fresh herbs.
Ingredients for making bánh xèo
Key ingredients for making bánh xèo. (Source: Auntie Ba from Binh Duong)
Preparing the ingredients
Steps to make bánh xèo
Step 1: Making the batter
Step 2: Prepare the accompanying fish sauce
Step 3: Pour the bánh xèo batter
Finished product: Bánh xèo
The finished bánh xèo boasts a luscious golden color, enticing aroma, and irresistible crispiness of the outer shell combined with the flavorful filling. Don't hesitate, get into the kitchen and start cooking right away!
The finished bánh xèo is incredibly enticing. (Source: Auntie Ba from Binh Duong)
Some notes to consider when making bánh xèo
- Choose shrimp with translucent legs firmly attached to the body as they indicate freshness. Avoid shrimp with discolored or loose legs.
- Ensure the shrimp have slightly curved bodies, firm flesh, intact shells, and firmly attached heads.
- Allow the bánh xèo to cool on a rack to let the heat escape, ensuring it stays crispy for longer.
Posted by: Nguyen Thang
Keywords: Successfully flipping banh xeo from the very first try!
