Unique phan rang food you have to try


If you walk the streets of Vietnam, you will get bombarded with an array of amazing smells from the abundance of street food all around you. One famous street foods that not only can you smell, but hear is Banh Xeo.

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Banh Xeo is Vietnamese sizzling crepe or sizzling pancake. It is named for the loud sizzling sound it makes when the rice batter hits a hot skillet. This savory thin pancake is filled with thin slices of pork belly, whole shrimp, mung beans, and bean sprouts. Once the pancake is crispy on all sides, it’s folded over with a spatula & slide onto a serving platter và served with a variety of fresh vegetables & Vietnamese herbs & a side of fish sauce dipping sauce (Nuoc Mam Cham).


Vegetables và herbs include lettuce, mint, fish mint (Rau Diep Ca), sorrel (Rau Chua), Vietnamese balm (Kinh Gioi), Vietnamese perilla (Tia To), và pickled daikon/carrots (Do Chua).

Traditionally, Banh Xeo is eaten with your hands. You tear off a piece of Banh Xeo, wrap it in lettuce và other assorted Vietnamese herbs, & dip it into the dipping sauce.

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Banh Xeo batter is made from a mixture of rice flour, coconut milk & turmeric powder. When I make Banh Xeo at home, I usually get the premix Banh Xeo flour and make a few adjustments. I địa chỉ a bit more rice flour to lớn make it crispier, a bit more turmeric powder for a yellower color, & dash of MSG (optional) và salt. Everything is set together with a bit of water & coconut milk.

I also discover recently that the addition of egg makes the batter richer và crispier. The egg yolk provides the richness while the egg white helps with the crispiness when fried. The egg yolk also makes the batter yellower without using too much turmeric.


If you get a chance lớn visit Vietnam, grab a seat on one of the tiny plastic stools at one of the street vendor stalls, order a plate of Banh Xeo & a cup of Vietnamese iced coffee (Ca Phe Sua Da). Sit back & enjoy the meal as you watch the beautiful synchronization of mopeds và pedestrians và contemplate how people not get run over more often.


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If you walk the streets of Vietnam, you will get bombarded with an array of amazing smells from the abundance of street food all around you. One famous street foods that not only can you smell, but hear is Banh Xeo (Vietnamese sizzling crepe/pancake)
1 pound pork belly15-20 whole shrimp (size 21-25; peel and devein)2 teaspoons salt1 tablespoon vegetable oil3 garlic cloves (peel & mince)1 small shallot (peel và mince)
LettuceMintFish Mint (Rau Diep Ca)Sorrel (Rau Chua)Vietnamese Balm (Kinh Gioi)Vietnamese Perilla (Tia To)1 lb fresh bean sprouts1 small yellow onion (slice thin)
In a large mixing bowl & using a large whisk, phối together flour, turmeric powder that came with the flour, additional turmeric powder, rice flour, sea salt, MSG, coconut milk, water & egg until completely dissolved. địa chỉ cửa hàng green onions and set aside to rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.Clean the pork & shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry. Slice pork belly into thin pieces. Marinate shrimp and pork belly with stock powder (1/2 teaspoon each).In a large skillet, heat vegetable oil on medium-high. địa chỉ cửa hàng minced garlic & shallot and saute until fragrant. địa chỉ pork belly and panfry until evenly cook (about 7-10 minutes). Showroom shrimp into the same pan with the pork & lightly pan fry until no longer translucent (1-2 minutes). Remove pork & shrimp from the skillet and set aside.Put the presoaked mung bean in a microwave-safe bowl & cover with water khổng lồ cover by 1 inch. Place in microwave uncovered and cook for 5 minutes until soft. Drain & set aside.To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil. Ladle in about 1 cup of batter and immediately pick up pan và swirl batter around to cover the bottom & sides of skillet. địa chỉ a small amount of sliced onions, mung beans, bean sprouts, pork belly, & two shrimp to lớn one side of the pancakes. Cover skillet with a lid and cook for 5 minutes on medium-high. After 5 minutes, remove the lid and allow the pancake to dry out và become crispy. Once you get the desired crispiness & pancake can be loosely shaken from the skillet, use a spatula lớn fold the pancake in half. Slide pancake onto a serving platter. Repeat with the remaining batter & ingredients.