Bánh khoái

Bánh khoái is a traditional Vietnamese dish, originating from the central region of the country, particularly the city of Huế. It is a type of savory pancake, similar to the more widely known Bánh xèo, but smaller and crispier.

Ingredients and Preparation

The main ingredients of Bánh khoái include rice flour, water, turmeric powder, and a variety of fillings. The fillings typically consist of shrimp, pork, bean sprouts, and other vegetables. The batter is made by mixing rice flour, water, and turmeric powder to create a thin, yellow mixture. This is then poured into a small, hot pan and the fillings are added. The pancake is folded in half and fried until crispy.

Serving and Eating

Bánh khoái is typically served with a special sauce called nước lèo, made from pork liver, sugar, fish sauce, and other ingredients. The dish is often garnished with fresh herbs and vegetables, such as lettuce and mint. It is traditionally eaten by hand, with the pancake being wrapped in lettuce and dipped in the sauce.

Cultural Significance

Bánh khoái is a popular street food in Huế and is often associated with the city's royal cuisine, due to its origins in the former imperial capital. It is a common dish during the Vietnamese New Year and other celebrations.

See Also

• Vietnamese cuisine
• Bánh xèo
• Street food

‎

‎