‘Banh xeo’ (steamed rice flour pancakes) is one of the most popular street dishes in Viet Nam. The word ‘xeo’ depicts the sizzling sound when pouring the rice batter into the hot skillet.

Pancakes sold at the Nhung ‘banh xeo’ restaurant

This Vietnamese pancake is made from rice flour and coconut milk coloured with turmeric. It is filled with slices of boiled pork, shrimps, bean sprouts, and spring onions.

The rice flour gets evenly spread across a large piping hot wok with a generous amount of oil, creating a crispy exterior that is folded in half when fully cooked.

Due to the difference in cooking styles in Vietnamese regions, the size of ‘banh xeo’ also varies in different localities .

In Da Nang, there are many ‘banh xeo’ restaurants which offer medium-size pancakes.

However, visitors also have the opportunity to enjoy Quang Nam Province-style ‘banh xeo’ at the Nhung ‘banh xeo’ restaurant located on Nguyen Thien Ke in Son Tra District.

Mrs Nhung, the restaurant’s owner, said that her large-pan-shaped pancakes are stuffed with bean sprouts, shrimp, and pork.

Raw vegetables are indispensable ingredients, making this dish even more delicious. These include basil, salad, houttuynia and other colourful edible vegetables sourced from vegetable gardens in the province’s Dai Loc District.

The dish is often served with thinly-sliced green mango, carambola and unripe bananas, and soft rice papers.

It is then dipped in a special sauce which is a mixture of liver pate, hoisin sauce, and garlic

The amazing mixture of the various flavours really gives a pleasant texture and a smooth aftertaste!

Also at the shop, ‘nem lui’ (grilled meat roll) is being offered, so don’t forget to try them as well.