BTEC FPT BRITISH COLLEGE

BANH XEO

INSTRUCTOR: VŨ QUANG MINH THIỆN

GROUP CLASS: ENT101.04

TRẦN PHÚC TOÀN Nguyễn Hoàng Lộc
NGUYEN TRONG PHUC Nguyễn Phan Thiện Trí
Trần Gia Vĩ Hồ Huyền Thoại
Hứa Quang Thịnh Trương Văn Khiêm
Nguyễn Nhất Đảm
 Table of contents
Origin:....................................................................................................................................................3
Ingredient:.............................................................................................................................................3
Making:..................................................................................................................................................4
Step 1: Clean ingredients...................................................................................................................4
Step 2: Mix the cake flour..................................................................................................................4
Step 3: Stir-fry the cake......................................................................................................................4
Step 4: Fry the cake...........................................................................................................................4
Step 5: Make fish sauce dipping pancakes.........................................................................................5
Meaning:...............................................................................................................................................5
Fell:........................................................................................................................................................5
Origin:
Banh Xeo is a popular dish throughout all parts of Vietnam. This dish
often appears in the South Central region and southern provinces. Banh
xeo in each region will be different in color, size, filling style, and
dipping sauce. The common point of all types of banh xeo in Vietnam is
that they are all made from mixed flour, then smoothed on the base and
fried crispy.
The name Banh Xeo comes from the sound when the cake expands.
When the maker puts a tray of dough into the hot oil, a sizzling sound
rings out and lasts until the cake is almost done. From then on, this
traditional cake was called banh xeo.

Ingredient:
To cook delicious banh xeo, we must first wake up early to go to the
market to buy fresh meat vermicelli and choose live shrimp. Especially
the indispensable thing is to eat with vegetables. We must choose the
vegetables and bean sprouts later to be as delicious and fresh as possible
to avoid wilting. Next, we must pay attention when cleaning vegetables,
we must soak fresh vegetables thoroughly to avoid pests, we have to
catch them because when we eat banh xeo, we eat raw vegetables so we
must clean them thoroughly.
Banh Xeo is a popular cake in Asia. In Vietnam, the main ingredients are
usually rice flour, water, turmeric powder, pork, shrimp, and bean sprouts.
Japanese and Korean versions of banh xeo have dough on the outside and
inside are filled with shrimp, meat, bean sprouts, kimchi, potatoes, and
chives (Korean pancake); Shrimp, meat, Chinese cabbage (Japanese)
fried until golden brown, molded into a circle or folded into a semicircle

Making:
Step 1: Clean ingredients
First, wash the ingredients and let them dry. Then, mince the green
onion, chili, garlic, ginger and red onion.
Bean sprouts and raw vegetables, after being picked up, are soaked
in diluted salt water for about 5 minutes to ensure food hygiene and
safety.
 With pork, slice thinly, marinate spices (including monosodium
glutamate, pepper, fish sauce) and let the meat infuse for 15
minutes. For shrimp, peel, wash and marinate similarly to pork.
With shiitake mushrooms, soak in water until soft, then cut off the
legs and cut into bite-sized pieces.

Step 2: Mix the cake flour

Dissolve the mixture of rice flour, beer, turmeric powder, filtered
water, finely chopped green onions and a little salt. Beer will help
the crust to be more crispy and not stick to the pan when frying.

Step 3: Stir-fry the cake

Turn on the stove and put the oil in a non-stick pan. When the oil is
hot, fry the onions and garlic until fragrant. Next, add shrimp, pork
and shiitake mushrooms and stir until these ingredients are cooked.
While stir-frying, you can add a little more seasoning according to
your taste.

Step 4: Fry the cake

First, add the cooking oil and heat it on the stove. Proceed to the
pancake batter with a tablespoon of soup powder and then coat the
pan evenly. Put the mixture of filling and bean sprouts in the
middle of the cake, let it low heat, then cover the pot and cook for
about 2 minutes until the cake is cooked.

Step 5: Make fish sauce dipping pancakes

Mix fish sauce according to the ratio: 2 fish sauce - 1 sugar - 1
water (unit of tablespoon). After dissolving this mixture, continue
to add lemon juice, garlic, and chili to make the sauce more
flavorful.

Meaning:
I don't know when it was born, I only know that pancakes have been
introduced to Western cuisine with the image of an extremely rustic,
rustic and simple dish. Pancakes are the beauty of culinary culture As
well as Vietnamese people. Banh Xeo is a dish with many interference
 from many regions, creating a special flavour that captivates so many
people to eat, giving people an indelible feeling. And along with the
country's growing development, the import of many new dishes from
many different countries, but the pancake is still intact and is still loved
by many Vietnamese people as well as international friends.

Fell:
Banh Xeo is very attractive to diners because of its way of eating. To eat
banh xeo properly, you must use your hands to wrap it. It is eaten with
many different vegetables. In general, the vegetables eaten with banh xeo
are relatively rich in fiber, vitamin C, mineral salts, and some vegetables
also contain some medicinal herbs that are good for the body. Hot
pancakes, rolled with fresh vegetables, dipped in freshly mixed fish sauce
and then stuffed into your mouth. We can feel the crunch of the crust and
the fat of the dough, but the cake helps us eat without getting bored, the
aroma of newly picked vegetables and the sweet and sour taste of the
dipping sauce. The golden cake is crispy and crispy, with the addition of
meat and the faint aroma that emanates, giving the cake a rich flavor.
Banh xeo is usually made very large in the West, medium in the Central
and a bit small in the North. Each region has different cooking methods
and spices, symbolizing the cultural characteristics of each place.
Whether made from shrimp, beef, squid or duck meat, banh xeo always
makes people feel warm and crave food. Creates a delicious, crunchy
feeling in the mouth.

Beyond national borders, Banh Xeo has been introduced in many places
around the world and has become popular not only for its unique flavor
but also for the high nutritional value of hot Banh Xeo. hot. During
events to introduce Vietnamese culture in the US and other countries
around the world, Southern pancakes are one of the dishes that impress
diners.