Da Nang Banh Xeo

Anyone who has ever visited Da Nang would probably find it hard to miss bánh xèo – a rustic dish that carries a very distinctive flavor of this land.

Bánh xèo in Da Nang has its own special characteristics, not too small like bánh khoái, nor too large like the Southern-style bánh xèo. That moderate size makes the cake harmonious, easy to eat, and enough to fully enjoy the flavor of each ingredient. It is made from ground rice flour mixed with egg yolk and a little turmeric powder to create an attractive golden-yellow color, then poured onto a hot pan until the crust becomes fragrant.

The filling of bánh xèo is also what creates its special appeal. The shrimp used are usually fresh river or field shrimp, firm and naturally sweet. The meat is fresh pork belly, balanced between lean and fat so that it is soft and rich without being greasy. The fresh vegetables served alongside, in addition to familiar types like lettuce and basil, must also include green banana, young mustard greens, and many other aromatic herbs. It is the combination of these ingredients that creates a full and harmonious flavor for the dish.

The indispensable highlight of Da Nang bánh xèo also lies in its dipping sauce. Besides the traditional bowl of fish sauce mixed with garlic and chili, this dish also has a special soybean-based sauce made from pork liver and ground peanuts. This smooth, rich, and nutty dipping sauce adds more depth of flavor, making each roll of bánh xèo even more savory. When eating, people use thin rice paper or large mustard leaves to wrap the bánh xèo with fresh vegetables, dip it deeply into the sauce, and enjoy it.

For Da Nang people, bánh xèo is not only a dish but also tied to emotions and family habits. Whenever the weather turns cold, rainy, and windy, or simply after not having eaten it for a long time, people suddenly start craving this rustic dish. Once the batter, bean sprouts, meat, shrimp, and peanut oil are prepared, the whole family often gathers around the stove to make the cakes together. The small pans are placed close together on the stove, looking both unusual and cozy. When the pan is hot, people dip a scallion stalk into peanut oil and brush it evenly around the pan, then add the seasoned shrimp and meat, lightly stir-fried. When the oil becomes fragrant, just one ladle of batter poured in is enough for the cheerful “xèo, xèo” sound to ring out immediately. Perhaps it is from that lively sound that the cake gets its very simple name: bánh xèo.

A good plate of bánh xèo must have many elements. The crust needs to be moderately crispy and fragrant with peanut oil, the shrimp and meat filling must be naturally sweet, the fresh vegetables must be truly fresh and complete. Especially, the dipping sauce must be rich and properly flavored for the dish to be complete. If even one of these elements is missing, the bánh xèo will hardly reach its proper deliciousness.

Bánh xèo is best eaten hot, right after being made. Diners feel the dish not only with their sense of taste or smell, but also with touch when wrapping it by hand, and even with hearing when listening to the cake cheer on the hot pan. Perhaps it is this combination of aroma, flavor, sound, and sensation that makes Da Nang bánh xèo a rustic but unforgettable dish for anyone who has ever tasted it.