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| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 450 g) | Mỗi phần450 g |
|---|---|---|
| Sugar | 12 g | 12 g |
| Energy | ~2100 kJ | ~2100 kJ |
| Sodium | 1150 mg | 1150 mg |
| Protein | 28 g | 28 g |
| Fat, total | 16 g | 16 g |
| Carbohydrate | 62 g | 62 g |
| Saturated fat | 6.5 g | 6.5 g |
Crispy Vietnamese sizzling pancake stuffed with chicken, prawn, mushroom and crunchy bean sprouts. Served with fresh herbs and salty-sweet dipping sauce.
Rice flour and coconut milk crepe infused with turmeric, chicken slices, whole prawns, sliced mushrooms, bean sprouts, fresh mint, fresh coriander, pickled carrot, house dipping sauce.
Bánh xèo translates literally to 'sizzling cake', named after the loud crackling sound the rice batter makes when poured into a roaring hot, oiled skillet. This Central and Southern Vietnamese staple reflects regional preferences, with Southern versions being notably larger and thinner, always paired generously with garden-fresh leafy greens and a balanced dipping sauce.
Contains shellfish (prawns) and soy/fish sauce (dipping sauce). The crepe batter itself is naturally gluten-free (made with rice flour), but it is prepared in a kitchen that also handles wheat, peanuts, egg, sesame, and dairy.
Best enjoyed fresh and piping hot at the restaurant to appreciate the signature crispy edges. For takeaway leftovers, store the crepe, filling, and fresh salad components in separate airtight containers in the refrigerator for up to 24 hours.
If refrigerated, keep the fresh herbs, pickles, and dipping sauce cold while reheating the pancake and its warm fillings.
To revive the signature crunch of the crepe, heat it in a dry, non-stick frying pan or an oven at 180 degrees Celsius for 4-6 minutes until hot and crispy (do not microwave, as it will make the crepe soft and rubbery).
Cut the warm crispy pancake into manageable pieces. Wrap a piece of the pancake along with its chicken, prawn, and sprout stuffing inside fresh lettuce or herb leaves, then dip generously into the accompanying house sauce.
