Traditional Vietnamese cakes (Part 9) - "Banh Xeo"

Banh xeo is a dish widely spread across all regions of Vietnam. This dish often appears in the South Central region and the southern provinces. Banh xeo in each region will be different in color, size, type of filling, and dipping sauce. The common point of all types of banh xeo in Vietnam is that they are made from mixed flour, then smoothed on the base and deep fried.

The name "banh xeo" comes from the sound when the cake blooms. When the maker puts a rack of dough into the hot oil, a sizzling sound is heard and lasts until the cake is almost cooked. From then on, this traditional cake is called banh xeo.
Like most other dishes, Vietnamese pancakes, whether in the Central or Western regions, are best eaten when they are still hot and crispy on the edges. There are two most popular ways to eat Banh Xeo: rolled and mixed.