The Vietnamese version of an open-faced omelette or crepe, this specialty of many street side restaurants is also called the “Happy Pancake”. The Vietnamese name, khoai, comes from the type of pan it is cooked in. Banh xeo is the large southern version.
Banh Khoai in Hue
Vietnamese Banh Khoai Hue is an imperial dish that uses lavish ingredients like egg, liver, prawns and pork belly. Sounds like a crazy combination, but balances out with dramatic effect.
Not to be confused with “Banh”, which are small rice pancakes covered in dried prawns and a sweet dipping sauce.
This truly local dish comes from central Vietnam. It is a crispy pancake that is eaten with nuoc leo, a rich peanut sauce, which actually also contains a lot of liver and so is truly unique. When this sauce is made it can be frozen and as long as it has been reheated (maximum once) then it can be used in small batches for the next time you eat Banh Khoai and I promise that when you try them once you will want to eat them again!
The pancake includes eggs, shrimps and bean sprouts. Particularly popular in areas of Hue and Hoi An. Some recipes suggest the colour comes from turmeric, but in fact it is from egg yolk. The high heat which the pancakes are cooked over make them really crispy and cook in 5 minutes to avoid overcooking the prawns and bean sprouts, so it is crispy and fried and yet fresh in the middle. Delicious…