It's unknown when banh xeo (Vietnamese savory pancake) originated, but it has long been a familiar dish to everyone. The name banh xeo is also derived from the colloquial sound it makes when the batter is poured and fried – "xèo… xèo…". Ms. Le Thi Xuan Mai, residing in Chau Phu commune, said: "Depending on the diner's preferences and taste, and the available ingredients, the fillings for banh xeo are combined and varied in many ways, such as coconut heart, mung beans, cassava, bean sprouts, bamboo shoots, Sesbania flowers, pork, shrimp, duck, chicken, snails, small prawns, tofu, mushrooms…". Each combination gives a unique flavor, creating the richness and diversity of banh xeo. Banh xeo from the Mekong Delta are made large and round, with rich fillings and attractive ingredients, reflecting the generous and hospitable nature, and the warm hospitality of the people of the Mekong Delta.
Vietnamese savory pancake (Bánh xèo) served with wild vegetables from the Seven Mountains. Photo: THANH THANH
The Bay Nui region boasts fertile soil, a clean and cool climate, and abundant vegetation. With these characteristics, the Bay Nui area is lush with greenery year-round, becoming a diverse source of medicinal herbs beneficial to health. Visitors to the Bay Nui region can enjoy the Western-style banh xeo (Vietnamese savory pancake) served with a variety of wild herbs. It's easy to find banh xeo stalls serving this dish, each preparing over 20 types of freshly picked wild herbs from the Bay Nui area.
There are many names of wild herbs that are unfamiliar to city dwellers, such as *Ngạnh*, *Bứa*, *Chòi Mòi*, *Trâm ổi*, *Cơm nguội*, *Xá Xị*, *Lá Lốt*, *Hoàn Ngọc*, *Đinh Lăng*, *Lá Sung*, *Cát Lồi*, *Tàu Bay*, *Kim Thất*, *Sao Nhái*, *Tía Tô Rừng*, *Càng Cua*, *Đọt Xoài*, *Đọt Cóc*, *Đọt Bơ*, *Bằng Lăng*, *Lá Lụa*… Each herb has its own distinctive flavor. For example, *Lá Mỏ Két*, *Lá Bứa*, and *Đọt Cóc* have a slightly sour taste. *Dọt Xoài*, *Chòi Mòi*, and *Lá Lụa* have a sour and astringent taste that stimulates the appetite. *Xá Xị* has a distinctive aroma. *Lá Sung* has an astringent taste. *Lá Đinh Lăng* has a pungent, spicy taste… Not to mention dozens of other aromatic herbs and leafy greens. When combined, they create a unique and delicious flavor for the *Bánh Xèo* dish of the Mekong Delta.
Ms. Nguyen Thi Thu Thuy, a tourist from Tay Ninh province, said: “This is my first time trying banh xeo (Vietnamese savory pancake) in the Bay Nui region, and I was impressed and really enjoyed it with the many kinds of wild vegetables. There were many types of wild vegetables that I didn't know the names of and had never eaten before. Eating banh xeo with Bay Nui wild vegetables is delicious and not at all cloying.”
Wrapping a pancake with various wild herbs and dipping it in sweet and sour fish sauce, you take a bite. The crispy crackling of the pancake crust, the sweetness of the filling, the rich aroma of coconut milk, the slightly bitter taste of the herbs, and the spicy and salty flavor of the dipping sauce all blend together perfectly… it's indescribably delicious. This is what makes the pancakes in Bay Nui different from those in other regions. Ms. Vo Thi Ngoc Suong, a tourist from Ho Chi Minh City, shared: “Every year, my family visits Chau Doc several times and always makes time to go to Bay Nui to enjoy the pancakes served with a variety of wild herbs naturally harvested from the mountains.”
THANH THANH
Source: https://baoangiang.com.vn/banh-xeo-bay-nui-a477937.html
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