Banh xeo is a crispy, stuffed rice crepe popular in Vietnam, a savory fried pancake made of rice flour, water, and turmeric powder, sometimes called a Vietnamese crepe. Its name refers to the sizzling sound the rice batter makes when poured into a hot skillet. Common stuffings include pork, prawns, diced green onion, mung bean, and bean sprouts, and it is typically served with leafy greens, herbs such as mint and Thai basil, cucumbers, pickled carrots and radishes, and a nuoc cham dipping sauce.
Facts
Disputed
Origin RegionCentral or South Vietnam 1 Vietnamese sources disagree between Central Vietnam and South Vietnam Connections
Expresses Tradition
Source Bánh xèo (Wikipedia)
In Cuisine
Source Banh xeo, Wikipedia
Source Banh xeo, Wikipedia
Source Banh xeo, Wikipedia
Uses Ingredient
Source Banh xeo, Wikipedia
In the Other Atlases
- Also in Geography Atlas: Vietnam, originated there.
Sources
1. Banh xeo, Wikipedia
History
Vietnamese people agreed that the creation of this dish could be somewhere in Central Vietnam through the fusion of French culture from the French colonial times or South Vietnam by migrating immigrants moving into Vietnam and mixing with the surrounding culture.
- In Cuisine: Cambodian Cuisine, Wikipedia category list
- In Cuisine: Thai Cuisine, Wikipedia category list
- In Cuisine: Vietnamese Cuisine, Wikipedia category list
- Uses Ingredient: Turmeric, Infobox main_ingredient field: Rice flour, water, [[turmeric]] powder
View the SourceBánh xèo (Wikipedia)
Expresses Tradition: Street Food Culture, Wikipedia category: Category:Street food in VietnamView the Source Reader Challenges (0)
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