{"id":2382,"date":"2024-02-05T02:15:01","date_gmt":"2024-02-05T02:15:01","guid":{"rendered":"https:\/\/vanhoamientay.com\/tourism\/ve-dong-thap-an-banh-xeo-cao-lanh"},"modified":"2026-01-19T08:21:10","modified_gmt":"2026-01-19T08:21:10","slug":"go-to-dong-thap-to-eat-cao-lanh-pancakes","status":"publish","type":"post","link":"https:\/\/vanhoamientay.com\/en\/cuisine\/go-to-dong-thap-to-eat-cao-lanh-pancakes","title":{"rendered":"When visiting Dong Thap, try Cao Lanh’s banh xeo (Vietnamese savory pancake)."},"content":{"rendered":"\n

<\/p>\n\n\n\n

B\u00e1nh x\u00e8o Cao L\u00e3nh, \u0110\u1ed3ng Th\u00e1p is not only famous for its thin rice-flour batter poured into an aluminum pan and cooked over a wood fire, but above all, for its signature filling made with duck meat.<\/em><\/p>\n\n\n\n

<\/p>\n\n\n

\n
\"Golden
Visiting \u0110\u1ed3ng Th\u00e1p to enjoy Cao L\u00e3nh-style b\u00e1nh x\u00e8o<\/figcaption><\/figure><\/div>\n\n\n

<\/p>\n\n\n\n

A familiar dish in both regions<\/h2>\n\n\n\n

<\/p>\n\n\n\n

B\u00e1nh x\u00e8o is a beloved dish across Central and Southern Vietnam, though each region has its own unique way of preparing it. In the Mekong Delta Southwest, the most outstanding version is undoubtedly b\u00e1nh x\u00e8o Cao L\u00e3nh from \u0110\u1ed3ng Th\u00e1p. This type uses a thin rice-flour batter poured into an aluminum pan and cooked over a wood fire, with a filling featuring duck meat.<\/p>\n\n\n\n

<\/p>\n\n\n

\n
\"Different
B\u00e1nh x\u00e8o prepared in various ways<\/figcaption><\/figure><\/div>\n\n\n

<\/p>\n\n\n\n

The rice chosen for the batter is new-season rice with a fragrant aroma and a type that, when cooked, produces dry and fluffy grains\u2014not sticky rice. The rice is soaked, finely ground, then mixed with coconut milk, a pinch of salt, and finely chopped green onions. The basic filling ingredients are jicama (c\u1ee7 s\u1eafn\/c\u1ee7 \u0111\u1eadu) and mung bean sprouts.<\/p>\n\n\n\n

<\/p>\n\n\n\n

In Cao L\u00e3nh, alongside jicama and sprouts, chefs often make versions with shrimp and pork, or the signature duck meat filling. The shrimp used are freshwater or tiger shrimp, while the pork is lean loin for tenderness. Heat the pan, wait until very hot, then pour a thin layer of batter. Add the fillings one by one. When the edges turn crispy, fold the b\u00e1nh in half.<\/p>\n\n\n\n

<\/p>\n\n\n

\n
\"B\u00e1nh
B\u00e1nh x\u00e8o with duck meat<\/a><\/figcaption><\/figure><\/div>\n\n\n

<\/p>\n\n\n\n

B\u00e1nh x\u00e8o with duck meat is considered the true signature of Cao L\u00e3nh. The duck is cleaned, large bones removed, but small bones are left in and the whole duck is finely minced. Instead of pork and shrimp, the duck version uses only duck meat, jicama, and sprouts. The most interesting part is the pleasant crunchy, slightly grainy texture from the tiny duck bones when you chew.<\/p>\n\n\n\n

<\/p>\n\n\n

\n
\"Duck
B\u00e1nh x\u00e8o with duck meat<\/a> filling<\/figcaption><\/figure><\/div>\n\n\n

<\/p>\n\n\n\n

Duck meat filling \u2013 the hallmark of Cao L\u00e3nh b\u00e1nh x\u00e8o<\/h2>\n\n\n\n

<\/p>\n\n\n\n

To make a truly delicious b\u00e1nh, the cook must pay close attention to every detail, from the frying time to the technique of flipping and folding. Once cooked, the b\u00e1nh is placed on fresh banana leaves to absorb their fragrant aroma.<\/p>\n\n\n\n

<\/p>\n\n\n\n

The finished b\u00e1nh is served on a plate. Diners can tear off pieces and dip them in fish sauce, or wrap them with fresh herbs.<\/p>\n\n\n\n

<\/p>\n\n\n

\n
\"Crispy
Visiting \u0110\u1ed3ng Th\u00e1p to enjoy Cao L\u00e3nh b\u00e1nh x\u00e8o<\/figcaption><\/figure><\/div>\n\n\n

<\/p>\n\n\n\n

Sweet and sour fish sauce mixed with pickled white radish and carrots is the soul of the dish. According to true food lovers, what separates one stall from another is the quality of the fish sauce. If the sauce isn\u2019t good, customers simply won\u2019t return.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Besides the fish sauce, the fresh herbs are the indispensable element that makes this b\u00e1nh so irresistible. At the famous b\u00e1nh x\u00e8o area along L\u00ea Du\u1ea9n Street (Cao L\u00e3nh City), besides lettuce, basil, perilla, fish mint, diners also enjoy young starfruit shoots, l\u00e1 c\u00e1t l\u1ed3i (good for joint pain), l\u00e1 l\u1ed1t (piper lolot), and fresh garden greens picked straight from the yard\u2014adding layers of flavor and making every bite even more refreshing and delicious.<\/p>\n\n\n\n

<\/p>\n\n\n

\n
\"Fresh
Visiting \u0110\u1ed3ng Th\u00e1p to enjoy Cao L\u00e3nh b\u00e1nh x\u00e8o<\/figcaption><\/figure><\/div>\n\n\n

<\/p>\n\n\n\n

V\u0103n h\u00f3a mi\u1ec1n T\u00e2y<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

B\u00e1nh x\u00e8o Cao L\u00e3nh, \u0110\u1ed3ng Th\u00e1p is not only famous for its thin rice-flour batter poured into an aluminum pan and cooked over a wood fire, but above all, for its signature filling made with duck meat. A familiar dish in both regions B\u00e1nh x\u00e8o is a beloved dish across Central and Southern Vietnam, though…<\/p>\n","protected":false},"author":1,"featured_media":917,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rank_math_lock_modified_date":false,"footnotes":""},"categories":[643,642,648,649],"tags":[831,832,833,834,789],"location":[669],"class_list":["post-2382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-tips-secrets","category-cuisine","category-flavors-of-the-mekong-delta","category-mekong-delta-specialties","tag-banh-xao-mien-tay","tag-banh-xeo","tag-banh-xeo-cao-lanh","tag-cao-lanh","tag-dong-thap-3","location-dong-thap"],"acf":[],"_links":{"self":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2382"}],"collection":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/comments?post=2382"}],"version-history":[{"count":2,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2382\/revisions"}],"predecessor-version":[{"id":2394,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2382\/revisions\/2394"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media\/917"}],"wp:attachment":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media?parent=2382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/categories?post=2382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/tags?post=2382"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/location?post=2382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}