Bánh Xèo Phan Rang
The thin, crispy and delicious rice flour pancake has earned its place in the pantheon of roadside Việtnamese gastronomy and may be found on street corners and in small, modest quán (eating houses).
Bánh xèo, which translates to “sizzling cake,” refers to these round, savoury crepes of varying sizes. Depending on the region in which they are served, they feature a variety of regional ingredients.
Visitors to Phan Rang will have the opportunity to experience the beautiful Ninh Chữ beach, admire the historic Cham temple, and sample the local delicacy, such as bánh xèo, which is a speciality of Ninh Thuận province.
When compared to the southern part, banh xèo in Phan Rang is slightly different.
The cakes are made from freshly ground rice flour and cooked in the Chăm Bàu Trúc, the ceramic mould of the Chăm people. In the centre are fried pork lard, eggs, and other seafood like shrimp or squid. The thin crust outside is cooked until it turns yellow accompany by an irresistible fragrance.
In Phan Rang, the dipping sauces come in three or four, not just one like in other regions. The dipping sauce specifically consists of lime fish sauce, braised fish sauce, chilli tomato fish sauce, peanut fish sauce, and anchovy fish sauce.
In contrast to the same dish served in Sài Gòn, Phan Rang’s banh xèo does not come with bánh tráng, which offers dinners the option to roll around a piece of crispy Banh xèo, fresh herbs, and lectures. Here, additional fresh shredded young mango is offered to add acidity to balance the sweet and savoury dipping sauces. Besides, the banh xèo in Phan Rang is much smaller than the one served in Sài Gòn, in terms of size.
For spice lovers, there’s fresh pounded red chilli to add to the fish sauce; and if that isn’t enough, there are smoking hot small green chillies that will bring satisfying tears to your eyes.
