Friday, November 16, 2007

Ban Xeo

Ban Xeo is a large crispy omelette with prawns, beansprouts and tonnes of oil. The golden crepe is accompanied with a fresh array of vegetables - the tart taste of basil, a savoury leaf (which they call the fish leaf), a large leaf that tastes like wasabi, and a range of others i have never seen before. Together the flavours fuse an incredible crispy, savoury, minty mix!

Step one : Break the Ban Xeo into smaller pieces. Use chopsticks and just jab these crispy pieces or else, just use your fingers.

Step two: Pick your favourite leaves, usually done deliberately and delicately spread them out so they serve as your base. Place a slice of the Ban Xeo inside, then roll everything together.

Step three : Dip it into the special sauce (a mix of fish-sauce and thinly sliced pickled carrots, turnip and other vegetables). Everyone has a bowl for their own serving of this dip.

Step four: Take a big bite... Yumm! Repeat...

This is how this popular dish is made

Step one : Sit very close to the ground as possible. Have several burners going at the same time. A flat, oily pan is required for each burner.

Step two: Begin the cooking by throwing in some juicy, plump prawns, and a dash of onions. Cook until fragrant.

Step three: Pour in the batter of flour and eggs and water and watnot. Slide it around so it forms a smooth base.

Step four: Sprinkle beansprouts on the top. Ladel in lots of oil until the batter and its ingredients sizzle. Turn up the fire

Step five: Put a lid on the pancake so its soft and creamy inside but crispy on the outside

Step six: When the time is right, fold it into half and its ready to serve.

All the pictures are taken from this famous Ban Xeo shop. If you're in Ho Chi Minh City, you can't give this a miss.


At 11:05 pm, Blogger Ivan Chew said...

Nice series of Vietnamese food posts! Well done. :)

At 12:37 pm, Anonymous Anonymous said...

I miss the crab dish. Please blog about it. The pics make me feel hungry and I am going to make a trip to HCM soon (SSK)


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