In Vietnamese “Xeo” cake calls “Bánh Xèo” and mean English is pancakes!
In the West of Vietnam, people do not call “making” pancakes that are “dumped” pancakes. When poured a cup of flour into a hot cast iron pan, listening to the sound “Xèo”, so cake name “Bánh Xèo” was originated from that fun sounds.
The flour to make pancake is the Rice flour which is mixed with coconut milk, turmeric for yellow bulbs and a few fresh sliced scallions create small blue highlights on straw yellow cake after pouring.
When nearly cooked crust, then the baker add patching. The patching include: shrimp, meat, sprouts, fresh cassava tubers, but some restaurants create consistent distinctive taste with duck meat,….
The soul of pancakes is the sauce. The sauce should be properly prepared correctly which enhance the flavor of this hot dish. Therefore, each person has their own of secret for making sauce. Read Sauce – The soul of Vietnamese cuisine.
Pancakes served with vegetables such as broccoli, lettuce, and Vietnamese herbs. As tribute cake, use your hand for eating pancakes, do not use chopsticks.
If you want to make this cake by yourself, read How to make Vietnamese pancakes (Bánh Xèo).
