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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 450 g) | Mỗi phần450 g |
|---|---|---|
| Sugar | 11 g | 11 g |
| Energy | ~2000 kJ | ~2000 kJ |
| Sodium | 1100 mg | 1100 mg |
| Protein | 25 g | 25 g |
| Fat, total | 15 g | 15 g |
| Carbohydrate | 64 g | 64 g |
| Saturated fat | 5.8 g | 5.8 g |
Crispy Vietnamese sizzling pancake stuffed with tender chicken, mushroom and crunchy bean sprouts. Served with fresh herbs and salty-sweet dipping sauce.
Rice flour and coconut milk crepe infused with turmeric, sliced tender chicken breast, sliced mushrooms, crunchy bean sprouts, fresh lettuce, fresh mint, fresh coriander, pickled carrot, house sweet-savoury dipping sauce.
Bánh xèo is a timeless masterpiece of Southern Vietnamese street food culture, celebrated for its signature lacy, golden crust and interactive style of eating. This rendition focuses on clean, tender chicken pieces and earthy mushrooms, echoing the classic home-style preparations found throughout Southern kitchens.
Contains soy and fish sauce (dipping sauce). The pancake batter itself is naturally gluten-free (crafted from rice flour), but it is prepared in a commercial kitchen that also handles wheat, peanuts, shellfish, egg, sesame, and dairy.
Best enjoyed immediately at the restaurant to preserve the crispness of the crepe. For takeaway leftovers, disassemble components and store the fresh salad greens, dipping sauce, and pancake separately in airtight containers in the refrigerator for up to 24 hours.
If refrigerated, keep the dipping sauce and fresh garden herbs chilled while reheating the crepe and chicken filling.
To restore the crepe's crunchy texture, heat it in a dry, non-stick frying pan over medium heat or in a preheated oven at 180 degrees Celsius for 4 to 6 minutes (avoid microwaving to prevent the crepe from becoming soft or rubbery).
Cut the warm crepe into portions. Wrap pieces of the crispy crepe and its savory chicken filling inside a fresh lettuce leaf with herbs, then dip generously into the accompanying house dipping sauce.
