Banh Xeo with Shrimp and Cassava - Traditional Central Vietnamese Dish
Ingredients
🍽️ Banh Xeo with Shrimp and Cassava - Traditional Central Vietnamese Specialty
👨👩👧👦 Servings: 4 people
⏱️ Preparation time: 30 minutes
🍳 Cooking time: 30 minutes
🕒 Total time: 60 minutes
Banh xeo with shrimp and cassava is a traditional specialty of Central Vietnam, particularly popular in provinces like Hue, Da Nang, and Quang Nam. With its crispy shell, flavorful shrimp and pork filling, and the combination of fresh herbs, banh xeo offers a unique and delightful culinary experience.
🛒 Ingredients
Main Ingredients
- 1 packet traditional banh xeo batter mix
- 1 packet crispy frying powder
- 500 g fresh shrimp
- 100 g pork
- 1 cassava root
Additional Ingredients and Seasonings
- 100 g green onions
- 1/2 bulb onion
- 1 bulb garlic
- Fresh chili peppersas needed
- 0.5 kg fresh herbs for serving
🔪 Ingredient Preparation
Preparing the Banh Xeo Batter
- Mix batter according to ratio: 1/4 packet banh xeo mix + 1/4 packet crispy frying powder + water + seasonings (sugar, monosodium glutamate, fish sauce)
- Add finely chopped green onions to the batter mixture
- Stir thoroughly until smooth, without lumps
Preparing the Filling
- Clean shrimp, peel shells, remove dark veins, leave whole or cut in half
- Cut pork thinly and marinate with seasonings (sugar, monosodium glutamate, fish sauce)
- Peel cassava root and cut into matchstick-sized strips
- Cut onion into crescent shapes
Preparing the Dipping Sauce
- Mix fish sauce according to ratio: 2-3 tablespoons hot water + sugar + monosodium glutamate + minced garlic + minced chili
- Adjust seasoning to family taste preferences
👨🍳 Cooking Instructions
Place a pan on the stove and heat with a small amount of oil
Stir-fry shrimp first until they turn pink, then remove and set aside
Continue stir-frying pork with seasonings until it’s cooked through
Finally, briefly stir-fry cassava strips until they’re partially cooked, without adding seasonings
Place the pan on the stove and heat with oil
Pour about 1/2 cup of batter and spread evenly in the pan
Drizzle additional oil around the edges of the pancake
Place the shrimp, pork, and cassava filling in the center of the pancake
Cover the pan and cook on low heat for about 5 minutes
Remove the lid and carefully fold the pancake in half using a spatula
Continue frying until the pancake is evenly golden, then turn off the heat
Transfer the banh xeo to a plate and cut into bite-sized pieces
Serve with fresh herbs, banana leaves, and rice paper
Prepare the sweet and sour fish sauce according to the recipe above
Enjoy the banh xeo while hot with the dipping sauce
🍽️ Final Product and Serving
Banh xeo with shrimp and cassava features a golden crispy shell and a fragrant shrimp and pork filling. When served with fresh herbs and sweet and sour fish sauce, it creates an unforgettable, rich flavor profile. This dish is typically enjoyed in the afternoon or evening and is a beloved street food favorite among Central Vietnamese people.
Pro tip: To keep the pancake crispy longer, fry on medium-low heat and don’t leave it in the pan too long. When folding the pancake, handle it gently to prevent breaking. The dipping sauce should be mixed to a balanced taste to complement rather than overpower the crispy texture of the pancake.
❤️ Conclusion
Banh xeo with shrimp and cassava represents the culinary heritage of Central Vietnam, embodying the region’s distinctive cultural identity and family cooking traditions. While the preparation method isn’t overly complex, it requires attention to detail. You can easily recreate this delicious and appealing dish at home to delight your family. Try it today and experience the authentic flavors of Central Vietnamese cuisine!
