Comments on: Bánh Xèo: Sizzling Rice Pancake with Pork and Shrimp

By: gigiforshort

gigiforshort — Sun, 02 Feb 2025 08:23:41 +0000

In reply to Huey Truong. Except the calories in rice paper are negligible at best. Maybe if you're extreme about your calories-in and calories-out, but for anyone else, it's negligible. They're also not empty calories as they're eaten with greens and more. As for 'normal', it's different per region and household. Romaine lettuce is often used because of it's widespread availability and its affordability, as one of the cheapest greens available.

By: gigiforshort

gigiforshort — Sun, 02 Feb 2025 08:20:18 +0000

In reply to Sarah L Wesch. You're confusing banh xeo with rice paper. Banh xeo is something to be made with or without rice paper. The reason they say to use lettuce is because A: it's widely available, and B: it's healthier. Anything else is a processed commodity, likely exclusive to Vietnam. Why import a good that has a niche when lettuce is readily available, often for less than a dollar? If every recipe is such-and-such, I think you should also be looking at how it's made and eaten. Rice paper wraps are only used for convenience.

By: Huey Truong

Huey Truong — Thu, 24 Sep 2020 02:13:25 +0000

In my precious post I have mentioned about RAU CHUA to eat with Bánh Xèo but forgot its English name. Here it is call French Sorrel or you can wrap with young mangoes leafs as well. It taste way much better. The young Mango leaf or Sorrel will help you to balance out the oily pancake and the fishy taste from the dilping sauce. Try it next time I guarranty you gonna love it.

By: Huey Truong

Huey Truong — Thu, 24 Sep 2020 02:02:13 +0000

Hello,
Normally,we eat these pancake with green mustard leaf no rice paper but recent day people start wrapping Bánh Xèo with rice paper to make it easy to hold and eat but I would suggest to wrap everything in green muastard leaf and dip in Nước Chấm (fish sauces). This way will help you to cut down calories from rice paper. It's healthier to eat that way. One more herb you must eat with but not sure if uou could find in US but I grow these herb at home in Cali. It is call RAU CHUA (sour green leaf). Trust me, it makes your bánh xèo wrap much tastier/better. I love Bánh Xèo and I'm really good at making it too.

Thanks dor your sharing.

By: Mary

Mary — Wed, 25 Apr 2018 03:30:02 +0000

In reply to Sarah L Wesch. That's a great question, Sarah... and I have no idea!! I haven't looked for it since I've been home. Next time I go to my Vietnamese grocery I'll take a look and see if I can figure it out and get a name for you. I'd love to make these at home, too! xo

By: Sarah L Wesch

Sarah L Wesch — Thu, 12 Apr 2018 15:09:53 +0000

I've recently returned from Vietnam with a love of banh xeo. I'd like to make it here, in the States, but I can't find the rice paper. Every recipe I find here, even calling restaurants and Vietnamese markets, says to wrap in lettuce, not rice paper. When I explain that there is a thinner kind of rice paper that you can eat without soaking, people seem baffled. Any tips on how to find this paper outside of Vietnam? If I had a name or a brand, it would be easier to search.

By: Mary

Mary — Fri, 27 Jun 2014 01:52:37 +0000

In reply to Abbe@This is How I Cook. Hahaha yes!

By: Abbe@This is How I Cook

Abbe@This is How I Cook — Thu, 26 Jun 2014 21:46:15 +0000

Well, I must say that if you are going to steal someone's lunch-at least you stole a good one!

By: Mary

Mary — Tue, 10 Jun 2014 01:31:30 +0000

In reply to Matt Robinson. She's been holding out on you!! Oh man! You need these ASAP! The greens really are my favorite part — so much flavor!

By: Matt Robinson

Matt Robinson — Mon, 09 Jun 2014 16:22:26 +0000

Love that you stuff these with greens, they look and sound so good! Naomi knows all about these and now I'm wondering why she's never made them!