Bánh Xèo Originating from the Mekong Delta, bánh xèo is a popular dish throughout southern and central Vietnam. The experience of watching this crispy crepe come together is both auditory and visual: a loud sizzling sound fills the air as the batter hits the heated pan—the word "xèo" itself means sizzle. As the skilled maker swirls the pan, the batter spreads evenly, the edges curling and turning golden. Made traditionally from rice flour and coconut milk, the batter gets its yellowish color from turmeric. This savory pancake, influenced by French cuisine, is stuffed with boiled pork slices, minced pork, bean sprouts, and shrimp, then folded like a crepe. For the best taste, a bánh xèo should be enjoyed fresh and crisp, not soggy.
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Bún Chả Bún chả shot to fame after President Obama and Anthony Bourdain were seen enjoying a bowl of these grilled pork patties in Hanoi's Old Quarter. Despite its sudden rise in popularity, this dish has long been a favorite among local residents. The aroma of pork grilling on charcoal fills the air at lunchtime, tempting the appetites of those in Hanoi. This quintessential dish from northern Vietnam consists of chilled bún (rice vermicelli), seasoned pork belly slices, a heap of fresh herbs and salad greens, and medallions of minced pork in a fish sauce-infused broth. The traditional method involves ladling small portions of bún into your bowl of broth, alternating bites of noodles, pork, and greens. Visit: Bun Cha Huong Lien (also known as Bun Cha Obama), 24 Le Van Huu, Phan Dinh Ho, Hai Ba Trung, Hanoi to experience it yourself.
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Bánh Bèo Bánh bèo, a delightful starter from Hue in Central Vietnam, serves up a quick snack. These small, steamed rice cakes resemble Vietnamese tapas and are served in bite-sized portions. Each chewy round is garnished with creamy mung bean paste and toasted shrimp, finished with a choice of croutons or the richer tép mỡ—crispy fried pork fat. A hallmark of a properly steamed bánh bèo is a central dimple. They are typically enjoyed with nước chấm.
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