Banh Xeo is a style of Vietnamese Crepe. The name of Banh Xeo derives from the loud sizzling sound of the rice batter poured into the hot skillet. It is a fried pancake made from rice flour, water, and turmeric powder made from Vietnamese savor.
Some popular stuffings are pork, shrimp, dice of green onion, mung bean, and sprouts of a seed. Often eaten in Bánh xèo are spinach, tomato, Thai basil, and fish mint.
There are two main types of crepe in Vietnam today, although there are many local variations, which vary considerably in taste and appearance. There is the central-style crepe native to Central Vietnam, and there is the southern-style crepe native to Southern Vietnam. This Vietnamese Crepe includes a small pancake that is broken into small pieces, wrapped in rice paper, and coated in a peanut sauce.
About Vietnamese Crepe Recipe
The name for pastries in Vietnam is bánh. Many of the pastries are wrapped and boiled or steamed in different leaves, such as bamboo and banana.
One of the oldest dishes that dates back to the Vietnamese state’s historical creation is something called the square “cake”.
Each Vietnamese dish has a unique flavor that represents one or more of these elements. Fish sauce, shrimp paste, soy sauce, bean sauce, rice, fresh herbs, fruits, and vegetables are common ingredients. For more international recipes, click here.
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