Michelin Guide highlights what makes Vietnam’s bánh xèo distinctive
VOV.VN - The Michelin Guide published an article on what makes Vietnam’s bánh xèo distinctive and where international visitors can try it.
According to the website, “bánh” covers many dishes across Vietnam, from the globally known bánh mì (Vietnamese baguette) to bánh cuốn (steamed rice rolls), and even bánh chưng (a traditional dish served during the Tet holiday). Among them, bánh xèo stands out as a crispy pancake believed to date back to the Tay Son era, with variations in size and style by region.
The Michelin Guide notes that bánh xèo, originating in central Vietnam, began as a thin rice batter pancake fried over high heat. Its name mimics the sizzling sound when the batter hits hot oil. The dish is typically filled with shrimp and bean sprouts, then wrapped in rice paper with herbs and dipped in a fish sauce-based dressing mixed with lime or vinegar, sugar, garlic and chili.
Bánh xèo can be enjoyed year-round, the website noted, though it is often best eaten during the cooler autumn and winter months, when the milder climate helps the dish stay crisp for longer.
“It is at its freshest and most delicious when the batter is cooked to order”, the Michelin Guide said.
With each region shaped by its climate, the character and subtlety of the dish vary accordingly. Seasonal herbs in each region also help define bánh xèo’s flavour throughout the year.
For many international visitors, the website added, bánh xèo is often likened to a crepe, a French specialty from Brittany made from flour, eggs, milk and butter, cooked on a flat pan with either sweet or savoury fillings.
According to the Michelin Guide, notable spots to try bánh xèo include Duong’s in Hanoi, Bánh Xèo 76 in Da Nang and Bánh Xèo 46A in Ho Chi Minh City, each offering its own take on the thin, crispy pancake with fresh herbs and dipping sauce.
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