Banh Xeo is a traditional cake in Vietnam which made of rice powder filling with shrimps, pork, bean sprouts. The cake is deep fried to has yellow color and round or half-circle shape. There are some different banh xeo style in each other provinces but most of them are crunchy and chewy one.
In Hue, the city in Middle of Vietnam, this dish is called “bank khoai” and often serve with grilled pork and “nuoc leo” – a special dipping which made of soya sauce, pork liver and peanut. In South of Vietnam, people eat banh xeo with fried eggs and light fish sauce as dipping. In Hanoi, sometime sweet potato is added into the dish as filling.
Banh xeo can eats together with many kind of herbs to increase flavor for example lettuce, green broccoli, lettuce fish, perilla, basil, cinnamon e.g. In Hue, the food is prepared very carefully with not only herbs but also pineapple and young star fruits.
To enjoy banh xeo, eaters put a small piece of this cake in to fresh salad (Southern style) or rice paper (Northern and Middle style) with or without herbs depend on personal taste then roll everything together as a spring roll. Dipp your roll into the sauce then eat everything at same time.0