Mekong Delta bánh xèo is a very famous folk dish. Its rich yet rustic flavor leaves a lasting impression that diners can hardly forget.

The name “bánh xèo” comes from the sizzling “xèo” sound made when the batter is poured into the hot pan. This pancake has a distinctive delicious taste and embodies the characteristics of Southern Vietnamese folk culinary culture.

Depending on regional preferences, the filling may include bean sprouts, green papaya, or điên điển flowers, pork belly, small shrimp, minced chicken, or minced duck… The pancake is eaten with a variety of herbs such as fish mint and aromatic herbs. In many places, people also enjoy it with young mango shoots, wild pepper leaves, or lụa leaves… but mustard greens are indispensable.

The dipping sauce is also one of the key elements that enhance the flavor of bánh xèo. The fish sauce served with bánh xèo must include julienned white radish and red radish.

Many cultural researchers believe that enjoying bánh xèo engages all five senses, a practice long applied by our ancestors: hearing the sizzling sound as the pancake fries, seeing the golden color of the crust, the green of the herbs, the red, white, and orange hues of the dipping sauce and fillings… smelling the aroma, tasting the rich and savory flavor. Most uniquely, it is eaten by hand to fully experience its distinctive character.

The deliciousness of Mekong Delta bánh xèo comes not only from the pancake itself but, more importantly, from its deeper meaning. People in the Mekong Delta do not make bánh xèo just to eat alone; it is usually prepared when the whole family gathers together.

It is no surprise that bánh xèo always appears on offering trays during the Tết Đoan Ngọ festival, as well as at other festivals, celebrations, and banquets. Over time, bánh xèo has become a “culinary soul” of Southern Vietnamese cuisine.

Compiled by Băng Tâm