Banh xeo Phan Rang has long become a dish of Vietnamese people, and is also one of the “SPECIAL” dishes of Vietnam famous around the world. With crispy yellow crust, shrimp meat filling is served with fresh raw vegetables and spicy sour sauce to create an attraction.
So, if you are a fan of this “National” dish, do you know why Banh xeo Phan Rang is more special than other regions? And what makes it so special? Let’s find out with us now.
Why is it called Banh xeo?
The name of the dish comes from the sound “xeo, xeo” when pouring the flour mixture onto the pan. It Is one of the dishes that is still very popular with Vietnamese people, but each region has a different way of making this dish. The most typical is the Western and the Central cooking style.
What are the differences between the Banh xeo in the Western and Phan Rang?
1. Size
The first is the size, Banh xeo Phan Rang, which is the Central region, is small in size, and deep fried in oil. Banh xeo in Western are large in size and fried in a large pan with a thin layer of oil. Each time you eat one in the Central region, you usually have to eat 3 or more, but a Banh xeo in the West is enough.
2. The flour
Both regions use rice flour to make the crust. In the Central region, Banh xeo flour is usually only in white, while Westerners like to add turmeric powder and coconut milk to make the crust yellow and fatty. Many people even add mung bean powder or cold rice powder to increase the crunchiness of the crust. The most common recipe for the mixture of Westerners is rice flour, coconut milk, turmeric powder, salt, sugar and a little green onion.
3. What are the differences between the filling?
This is the biggest difference between the Banh xeo in the two regions. Taking advantage of the abundant seafood supply, Phan Rang people often make Banh xeo with seafood fillings. Western Banh xeo filling is usually made from pork, duck or shrimp… in which pork filling is the most popular. Besides meat, the filling also includes mushrooms, vegetables, etc., which are very diverse. Before adding to Banh xeo, the filling will be stir-fried, with bean sprouts or green onions.
The way to eat Banh xeo Phan Rang and the West is also very different
Banh xeo Phan Rang is usually eaten while still hot and crispy, accompanied by rice paper rolls with all kinds of raw vegetables (lettuce, herbs, spicy cabbage, …), dipped with sweet and sour sauce or mam nem (speacial fish sauce).
While the standard for a delicious Western Banh xeo is the crust must be very thin, crispy, and round. Western Banh xeo is served with many different types of raw vegetables such as lettuce, cabbage, etc., but not with rice paper like the Central region, in the West they use the ingredients like different raw vegetables and then rolled the Banh xeo and enjoy it with a cup of sweet and sour fish sauce.
So what are the differences between Banh xeo Phan Rang and others?
Small and thin crutst, accompanied by attractive seafood fillings. But the special thing that makes Banh xeo Phan Rang different from others is the dipping sauce, it must be the delicious peanut sauce.
To make a cup of peanut sauce to eat takes a lot of effort. You have to roast the peanut on the fire so that they are just golden brown and not burned, then sieve to remove the silk skin of them. Next, grind them with other spices such as ginger, chili, garlic, sugar, etc., and cook until it is done.
The outcome is a cup of fragrant, fleshy, and fatty peanut sauce, accompanied by the salty taste of fish sauce, the sweetness of sugar, the spicy taste of garlic, chili and ginger. A roll with all kinds of green vegetables, a piece of golden and crispy Banh xeo with a cup of fragrant peanut sauce, nothing is better.
Besides, you can choose programs to experience the sun and wind in Phan Rang that are suitable for you so as not to affect the experience and conditions of each group – family. For specific advice, customers can message directly via Fanpage: Hello Phan Rang – Khám phá Ninh Thuận qua góc nhìn bản địa
See More: Phan Rang City tour – Explore Ninh Thuan through the local eyes
