In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone. They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. However, in Vietnam, pancake is made from rice flour, have yellow color and often derved with fresh vegetables and a special sauce.

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Banh xeo – Vietnamese sizzling cake or Vietnamese pancake is a very popular kind of snacks in Da Nang, Vietnam. Danang pancakes are not too small nor too big, just a medium size. The pancake is made from rice flour, egg yolks and turmeric powder and molded on a hot pan. Stuffing are carefully selected, made only from live shrimp, bacon half fat and half lean, fresh bean sprouts. Clean vegetables including lettuce, basil, green banana, young mustard green,…The sauce is made from pig liver and crushed peanuts to form fat and fleshy flavored sauce. Beside is a cup of chili and garlic sauce in traditional style.

4. banh xeo

 

We use pancakes when it is still hot, wrapped in thin rice paper or big cabbage leaves. Crispy and fleshy pieces of cake mingled with sweetness of shrimp and pork, fresh vegetables and acrid young bananas will bring you unforgettable experience.

In Da Nang, pancakes are just sold in the afternoon and evening after 2 p.m. You can eat it like a kind of snack or like your main meal.

Where to eat Banh xeo in Da Nang:

280/23 Hoang Dieu St.
19 Yen Bai St.
116 Nui Thanh St.

Price: 6,000 VNd – 10,000 VND/cake

Learn how to make banh xeo – pancake at http://danangfoodie.com/vietnamese-sizzling-cakes/

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