Bánh xèo
|
Vietnamese-style bánh xèo' | |
| Place of origin | Vietnam |
|---|---|
| Main ingredients | rice flour, water, turmeric powder |
 Cookbook: Bánh xèo  Media: Bánh xèo | |
Bánh xèo [ɓǎɲ sɛ̂w], literally "sizzling cake", named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet[1][2] is a Vietnamese savory fried pancake made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts.
The dish is also popular in Cambodian cuisine,[3] where the dish is called បាញ់ឆែវ (most often transliterated as banh chao).[4]
See also
References
- ↑ Ottolenghi, Yotam - Plenty: Vibrant Vegetable Recipes from London's Ottolenghi 2011 "Bánh xèo - In 2007 I visited Hanoi with my friend, Alex Meitlis, and found myself squatting in the dingiest of family-run street kitchens, experiencing the best food I've ever tasted."
- ↑ Lucy Nguyen-Hong-Nhiem - A Dragon Child: Reflections Of A Daughter Of Annam In America Page 13 2004 "She loved to cook our favorite dishes, bánh xèo and bánh khoái. This is a dish that Vietnamese in the US call “happy pancakes”. They are called bánh xèo: bánh is cake; xèo is the sizzling noise of the batter when it is poured into a hot ..."
- ↑ Brouwer, Andy (2010). To Cambodia with Love: A Travel Guide for the Connoisseur. Phnom Penh: ThingsAsian Press. p. 15. ISBN 1934159085. Retrieved 17 July 2017.
- ↑ Murray, Bennett. "Rasmey’s restaurant makes a mean banh chao". Phnom Penh Post. Retrieved 17 July 2017.
External links
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