Bánh khoai

Bánh khoai is a traditional Vietnamese dish, specifically originating from the central region of Vietnam. It is a type of pancake, often filled with a variety of ingredients such as pork, shrimp, and bean sprouts. The dish is known for its crispy texture and rich flavors, often served with a special fish sauce for dipping.

History

The exact origins of Bánh khoai are not well-documented, but it is believed to have originated in central Vietnam, particularly in the city of Hue. The dish is often associated with the royal cuisine of the Nguyen Dynasty, as Hue was the capital city during this period.

Preparation and Ingredients

Bánh khoai is made from a batter of rice flour, water, and turmeric, which gives the pancake its distinctive yellow color. The batter is then fried until crispy. The filling typically includes ingredients such as pork, shrimp, and bean sprouts, although variations may include other ingredients like mushrooms and tofu. The pancake is usually folded in half over the filling, similar to a Western-style omelette.

The dish is typically served with a special fish sauce called nước mắm pha, which is a mixture of fish sauce, sugar, lemon juice, garlic, and chili. This sauce is used for dipping the pancake, adding a balance of sweet, sour, and spicy flavors.

Cultural Significance

Bánh khoai is a popular street food in Vietnam, particularly in the city of Hue. It is often enjoyed as a snack or a light meal. The dish is also commonly served during traditional Vietnamese festivals and celebrations.

In addition to its popularity in Vietnam, Bánh khoai has also gained recognition internationally as a unique and flavorful example of Vietnamese cuisine.

See Also

• Bánh xèo
• Vietnamese cuisine
• Street food

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