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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 450 g) | Mỗi phần450 g |
|---|---|---|
| Sugar | 15 g | 15 g |
| Energy | ~2250 kJ | ~2250 kJ |
| Sodium | 1250 mg | 1250 mg |
| Protein | 24 g | 24 g |
| Fat, total | 19 g | 19 g |
| Carbohydrate | 68 g | 68 g |
| Saturated fat | 7.8 g | 7.8 g |
Crispy Vietnamese sizzling pancake stuffed with Cantonese BBQ pork, mushroom and crunchy bean sprouts. Served with fresh herbs and salty-sweet dipping sauce.
Rice flour and coconut milk crepe infused with turmeric, sliced Cantonese BBQ pork char siu, sliced mushrooms, bean sprouts, fresh lettuce, fresh mint, fresh coriander, pickled carrot, house sweet-savoury dipping sauce.
This dish presents a brilliant regional variation by stuffing the traditional Southern Vietnamese crisp pancake (bánh xèo) with Cantonese-style sweet BBQ pork (xá xíu). The dish honors the classic sizzling rice-crepe technique while highlighting the vibrant history of Chinese-Vietnamese culinary integration in Saigon’s street food culture.
Contains soy and gluten (char siu marinade, dipping sauce). May contain traces of fish sauce and sesame. Prepared in a kitchen that also handles peanuts, shellfish, egg, and dairy.
Best enjoyed immediately to experience the delicate, crispy texture of the fresh crepe. For short-term storage, separate the fresh lettuce, herbs, and dipping sauce from the pancake and store in airtight containers in the refrigerator for up to 24 hours.
If refrigerated, keep the dipping sauce, fresh lettuce, and herbs chilled while reheating the crepe and its pork filling.
To crisp up the pancake batter, place the crepe in a dry, non-stick frying pan over medium heat or in an oven at 180 degrees Celsius for 4 to 6 minutes until heated through (avoid microwaving, as it softens the crepe texture).
Cut the warm crepe into portions. Wrap pieces of the crispy pancake and its sweet pork filling inside a fresh lettuce leaf with herbs, then dip generously into the accompanying house sauce.
