Bánh xèo — literally "sizzling cake" — takes its name from the sound the rice flour batter makes when it hits the hot, oiled pan. It is a savoury rice crepe filled with shrimp, pork, and bean sprouts, cooked in a generous amount of coconut-milk-enriched batter until the edges are shattering-crisp and the centre is soft. Eaten by tearing pieces, wrapping in lettuce and herbs, and dipping in nước chấm.
A batter of rice flour, coconut milk, water, and turmeric poured into a hot, well-oiled pan and cooked over medium-high heat until the edges are deeply crisp and the centre is set. Filling (bean sprouts, cooked shrimp, pork belly) added before folding in half. The key is the sizzle — insufficient oil or heat and the crepe steams rather than crisps.
- The pan must be very hot before the oil is added — the sizzle when the batter hits the pan is the indicator of correct temperature - Generous oil — bánh xèo is not a low-fat preparation. The oil is what produces the crisp edges - Cover the pan for 1–2 minutes after adding the batter — the steam cooks the centre while the base crisps - Uncover for the final 2–3 minutes — allowing the steam to escape and the edges to reach maximum crispness - The turmeric provides both colour and a slight earthiness — it is not optional
VIETNAMESE FOOD ANY DAY — Technique Entries VN-01 through VN-20