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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":519,"pronunciation":544,"substitutions":545,"slug":562,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":566,"region":567,"baseServings":432,"prepMinutes":568,"cookMinutes":430,"restMinutes":430,"difficulty":569,"course":570,"diet":573,"mainIngredients":575,"images":576,"keywords":586,"publishedAt":592,"updatedAt":592,"authorSlug":593,"summary":594,"localeSlug":562,"alternates":595},[394,397,400,403,406],{"answer":395,"question":396},"Almost always one of three things: batter too thick, pan not hot enough, or not enough oil. The batter should pour like single cream and spread instantly when it hits the pan. The pan should be hot enough that the batter sizzles loudly on contact. And you need a genuine slick of oil, not a light brushing — this crepe is shallow-fried.","Why is my bánh xèo soggy instead of crisp?",{"answer":398,"question":399},"No, it is turmeric. Traditional bánh xèo batter contains no egg at all, just rice flour, water, coconut milk, turmeric and often a little cornstarch. The turmeric contributes a faint earthy bitterness as well as colour. Some modern recipes add an egg for richness, but it makes the crepe softer and less shattery.","What is in the yellow colour — is it egg?",{"answer":401,"question":402},"A well-seasoned carbon steel or non-stick pan 24–28 cm across with sloped sides. Sloped sides let you swirl the batter up the walls, which is where the thinnest, laciest edges form. Cast iron works if it is very well seasoned. A wide wok is what is used in the Mekong Delta.","What pan should I use?",{"answer":404,"question":405},"The crepe itself is, since it is made from rice flour and cornstarch with no wheat. The dipping sauce is the thing to check: some fish sauces and most Maggi-style seasonings contain wheat. Use a fish sauce whose label lists only anchovy, salt and sugar, and the whole dish is gluten-free.","Is bánh xèo gluten-free?",{"answer":407,"question":408},"With your hands. Tear or cut off a piece of the folded crepe, lay it on a lettuce leaf, add a few herb leaves, roll the leaf into a loose parcel, then dip it into the nước chấm and eat in one or two bites. Cutlery is not wrong exactly, but you lose the cool-leaf-against-hot-crepe contrast that makes the dish.","How do I actually eat it?",[410,411,412,413,414,415],"Thin batter, hot pan, and a swirl that covers the base in one motion. Hesitate and you get a thick patch that never crisps.","Let the batter rest at least 30 minutes so the rice flour hydrates. Unrested batter tastes chalky and tears when you swirl it.","Stir the batter every time before ladling — the rice flour settles to the bottom within a minute and the crepes come out inconsistent.","Use more oil than feels reasonable. Bánh xèo is shallow-fried more than it is griddled, and the fat is what makes the rim shatter.","Add bean sprouts only to one half, right before folding, so they stay squeaky instead of steaming into limpness.","Do not stack finished crepes. Trapped steam undoes the crispness in under a minute — keep them in a single layer on a rack.","🥞","Bánh xèo is a thin, brittle crepe made from rice flour, water and coconut milk stained gold with turmeric, poured into a hot oiled pan where it hisses — the name literally refers to that sizzling sound. Inside go shrimp, slivers of pork belly, sliced onion and a heap of bean sprouts; the crepe is folded into a half-moon and served whole. You do not eat it with a knife and fork. You tear off a piece, wrap it in a lettuce leaf with mint and other herbs, dunk the bundle in nước chấm and eat it with your hands. The texture is the whole argument: crackling edges, a soft yellow middle, snappy sprouts and cool leaves in one bite.","Bánh xèo belongs to the southern and central coasts, and the two regions make it differently enough that they are almost separate dishes. In the Mekong Delta and Saigon the crepe is enormous — thirty centimetres or more, cooked in a wide wok-shaped pan, folded over so much filling that it hangs off the plate, and enriched with coconut milk. In Huế and Đà Nẵng it shrinks to a palm-sized disc called bánh khoái, fried in small individual pans, often thicker and served with a peanut-and-fermented-soybean dipping sauce instead of fish sauce. Both are eaten the same way: dismantled, wrapped in greens, dipped.\n\nThe dish sits inside a much larger Vietnamese habit of wrapping food in leaves before eating it. A plate of raw herbs and lettuce is not garnish in Vietnamese cooking; it is a structural component that supplies freshness, bitterness and crunch against fried or grilled food. In the south the herb plate for bánh xèo can include mustard greens, fig leaves, guava leaves and things with no English name at all, and the mix changes with whatever the market has. Rice paper is sometimes used as a second wrapper around the lettuce.\n\nRelated crepes appear across the region — savoury rice-batter pancakes turn up in Cambodia as banh chao and share obvious DNA with the Indian-influenced batters of the wider peninsula — and food historians generally treat bánh xèo as part of that family rather than a standalone invention. At home it is festival and gathering food, cooked in batches while everyone eats standing near the stove, because the crepe is at its best about forty seconds after it leaves the pan and nobody sensible waits.","Bánh xèo is a cook-and-eat-now dish; the crepe loses its crispness within minutes and refrigerating it makes the batter leathery. If you must, keep leftover crepes uncovered in the fridge for a day and revive them in a dry pan over medium heat for 2 minutes per side. Batter, however, keeps 2 days refrigerated and actually improves after resting — stir it well and thin with a splash of water before using, since it thickens overnight.",[421,422,423,424],"A batter ratio with cornstarch and rested overnight-optional timing that gives genuinely brittle, lacy edges rather than a floppy pancake.","Explains the pan temperature signal to watch for, which is what actually separates crisp bánh xèo from soggy bánh xèo.","Southern-style with coconut milk, and clear about how the central Vietnamese version differs.","Cooks the fillings first so the crepe itself needs only 3 minutes in the pan and stays thin.",[426,427,428],"24–28 cm non-stick or carbon steel pan with sloped sides","Ladle","Wire rack",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},30,62,4,12,1500,27,620,[438],"A large plate of lettuce, mint, perilla and cilantro, plus a bowl of nước chấm with shredded carrot floating in it.",[440,443,446],{"name":441,"description":442},"Bánh khoái","The Huế version: smaller, thicker, cooked in individual pans and served with a rich peanut and fermented soybean sauce rather than nước chấm.",{"name":444,"description":445},"Bánh xèo tôm nhảy","A Bình Định speciality made with tiny whole shrimp added to the pan while still alive and jumping — hence the name — so they curl into the batter.",{"name":447,"description":448},"Bánh xèo chay","The vegetarian version with tofu, wood ear mushroom, taro and mung beans, eaten during Buddhist observance days.",[450,455,457,461,464,467,470,475,480,483,486,488,492,496,498,502,505,509,512,515],{"qty":451,"name":452,"unit":453,"group":454},200,"rice flour","g","For the batter",{"qty":430,"name":456,"unit":453,"group":454},"cornstarch",{"qty":458,"name":459,"unit":460,"group":454},1,"ground turmeric","tsp",{"qty":462,"name":463,"unit":460,"group":454},0.5,"fine salt",{"qty":451,"name":465,"unit":466,"group":454},"coconut milk","ml",{"qty":468,"name":469,"unit":466,"group":454},400,"cold water",{"qty":471,"ref":472,"name":473,"unit":474,"group":454},3,"scallions","scallions, thinly sliced","piece",{"qty":476,"ref":477,"name":478,"unit":453,"group":479},300,"shrimp","raw shrimp, peeled and deveined","For the filling",{"qty":451,"ref":481,"name":482,"unit":453,"group":479},"pork-belly","pork belly, sliced into thin strips",{"qty":458,"ref":484,"name":485,"unit":474,"group":479},"onion","onion, thinly sliced",{"qty":476,"name":487,"unit":453,"group":479},"bean sprouts",{"qty":489,"name":490,"unit":491,"group":479,"noScale":8},8,"neutral oil for frying","tbsp",{"qty":432,"ref":493,"name":494,"unit":491,"group":495},"fish-sauce","fish sauce","For the nước chấm",{"qty":432,"name":497,"unit":491,"group":495},"sugar",{"qty":499,"ref":500,"name":501,"unit":474,"group":495},2,"lime","limes, juiced",{"qty":503,"name":504,"unit":466,"group":495},250,"warm water",{"qty":471,"ref":506,"name":507,"unit":508,"group":495},"garlic","garlic, finely chopped","clove",{"qty":458,"ref":510,"name":511,"unit":474,"group":495},"carrot","carrot, finely shredded",{"qty":458,"name":513,"unit":474,"group":514},"head of soft lettuce, leaves separated","To serve",{"qty":458,"ref":516,"name":517,"unit":518,"group":514},"mint","mint, perilla and cilantro leaves","cup",[520,525,528,531,534,538,541],{"tip":521,"text":522,"title":523,"timerSeconds":524},"Resting hydrates the rice flour. Skip it and the crepe tastes faintly raw and chalky.","Whisk the rice flour, cornstarch, turmeric and salt together, then whisk in the coconut milk and water until completely smooth and no thicker than single cream. Stir in the scallions and rest 30 minutes at room temperature.","Mix and rest the batter",1800,{"text":526,"title":527},"Dissolve the sugar in the warm water, then stir in the fish sauce and lime juice. Taste and adjust until it is clearly sweet-sour with a salty finish, then add the garlic and shredded carrot so they float on top.","Mix the dipping sauce",{"text":529,"title":530,"timerSeconds":476},"Fry the pork belly strips in 1 tablespoon of oil over medium-high heat for 4–5 minutes, until the fat has rendered out and the edges are browned and slightly crisp. Set aside, leaving the rendered fat in the pan.","Cook the pork",{"text":532,"title":533},"Add 2 tablespoons of oil to the pan and heat over medium-high until a drop of batter sizzles immediately and sets within two seconds. This temperature test matters more than any timer in the recipe.","Heat the pan properly",{"tip":535,"text":536,"title":537},"One confident swirl. Going back to patch holes gives you a thick, heavy crepe.","Scatter a few pork strips and shrimp and some sliced onion into the pan, then stir the batter and pour in a thin ladleful, immediately swirling the pan so it coats the base and runs up the sides. It should hiss loudly and set into a lacy sheet.","Pour and swirl the crepe",{"text":539,"title":540,"timerSeconds":476},"Cover and cook 2 minutes to steam the shrimp through, then uncover, pile bean sprouts over one half, and fry uncovered another 2–3 minutes until the edges turn deep gold, curl away from the pan and look translucent and lacy. Fold in half and slide onto a rack.","Crisp, fill and fold",{"text":542,"title":543},"Wipe the pan, add fresh oil and repeat with the remaining batter and filling. Serve each crepe as it comes off the heat with the lettuce, herbs and dipping sauce — do not hold them warm in the oven, which softens the edges.","Repeat and serve immediately","bahn SAY-oh",[546,550,554,558],{"note":547,"swap":548,"original":549},"You need some fat in the pan for flavour, so add an extra spoonful of oil if you use a lean cut.","Pork shoulder, thin-sliced chicken thigh, or omit for a shrimp-only version","Pork belly",{"note":551,"swap":552,"original":553},"Central Vietnamese versions often skip coconut milk entirely. The crepe crisps just as well; it is simply less rich.","An equal amount of water plus 1 tsp of oil","Coconut milk",{"note":555,"swap":556,"original":557},"These mixes already contain turmeric and starch, and are genuinely good. Follow the packet liquid ratio, not this one.","Packaged bánh xèo flour mix from an Asian grocer","Rice flour",{"note":559,"swap":560,"original":561},"A common temple version. Replace the fish sauce in the dip with soy sauce and a squeeze of extra lime.","Sliced fried tofu and extra mushrooms for a vegetarian crepe","Fresh shrimp","banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh Xèo","Bánh xèo","vietnam","Mekong Delta",25,"medium",[571,572],"main","street-food",[574],"dairy-free",[477,481,472,493],[577,580,582,584],{"alt":578,"src":579},"Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs","\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.jpg",{"alt":578,"src":581},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-16x9.jpg",{"alt":578,"src":583},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-1x1.jpg",{"alt":578,"src":585},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-4x3.jpg",[587,588,589,452,477,590,591],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free","2026-08-19","dishroute-kitchen","A lacy yellow rice-flour crepe fried until the edges shatter, folded over shrimp, pork and bean sprouts, then torn up and wrapped in lettuce with herbs and dipping sauce.",{"en":596},"\u002Frecipe\u002Fbanh-xeo",{"items":598,"total":860,"page":458,"limit":884,"hasMore":885},[599,630,663,673,698,732,761,794,825,855],{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"countrySlug":566,"region":604,"baseServings":432,"prepMinutes":430,"cookMinutes":605,"restMinutes":606,"difficulty":607,"course":608,"diet":610,"mainIngredients":611,"images":614,"keywords":624,"publishedAt":592,"updatedAt":592,"authorSlug":593},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh Cuốn","Bánh cuốn","Hanoi",40,60,"hard",[609],"breakfast",[574],[612,613,493],"ground-pork","mushrooms",[615,618,620,622],{"alt":616,"src":617},"Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro","\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-1x1.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-4x3.jpg",[625,626,627,628,452,629],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","vietnamese",{"slug":631,"title":632,"shortTitle":633,"nativeName":634,"countrySlug":566,"region":635,"baseServings":432,"prepMinutes":636,"cookMinutes":637,"restMinutes":606,"difficulty":638,"course":639,"diet":640,"mainIngredients":641,"images":645,"keywords":655,"publishedAt":592,"updatedAt":592,"authorSlug":593},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh Mì","Bánh mì thịt","Saigon",20,5,"easy",[572],[],[510,642,643,644],"cucumber","cilantro","chicken-liver",[646,649,651,653],{"alt":647,"src":648},"Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs","\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-1x1.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-4x3.jpg",[656,657,658,659,660,661,662],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":562,"title":563,"shortTitle":564,"nativeName":565,"countrySlug":566,"region":567,"baseServings":432,"prepMinutes":568,"cookMinutes":430,"restMinutes":430,"difficulty":569,"course":664,"diet":665,"mainIngredients":666,"images":667,"keywords":672,"publishedAt":592,"updatedAt":592,"authorSlug":593},[571,572],[574],[477,481,472,493],[668,669,670,671],{"alt":578,"src":579},{"alt":578,"src":581},{"alt":578,"src":583},{"alt":578,"src":585},[587,588,589,452,477,590,591],{"slug":674,"title":675,"shortTitle":676,"nativeName":677,"countrySlug":566,"region":604,"baseServings":432,"prepMinutes":430,"cookMinutes":568,"restMinutes":606,"difficulty":569,"course":678,"diet":679,"mainIngredients":680,"images":681,"keywords":691,"publishedAt":592,"updatedAt":592,"authorSlug":593},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún Chả","Bún chả Hà Nội",[571],[574],[612,481,493,500],[682,685,687,689],{"alt":683,"src":684},"Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs","\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-1x1.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-4x3.jpg",[692,693,694,695,696,697],"bun cha","hanoi","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":699,"title":700,"shortTitle":701,"nativeName":702,"romanized":703,"countrySlug":566,"region":704,"baseServings":499,"prepMinutes":471,"cookMinutes":705,"difficulty":638,"course":706,"diet":708,"mainIngredients":712,"images":714,"keywords":724,"publishedAt":592,"updatedAt":592,"authorSlug":593},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà Phê Sữa Đá","Cà phê sữa đá","Ca phe sua da","Nationwide",7,[707],"drink",[709,710,711],"vegetarian","gluten-free","nut-free",[713],"condensed-milk",[715,718,720,722],{"alt":716,"src":717},"Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it","\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-1x1.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-4x3.jpg",[725,726,727,728,729,730,731],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":566,"region":567,"baseServings":432,"prepMinutes":636,"cookMinutes":636,"difficulty":569,"course":737,"diet":739,"mainIngredients":741,"images":745,"keywords":755,"publishedAt":592,"updatedAt":592,"authorSlug":593},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh Chua Cá","Canh chua cá",[738],"soup",[740,574,710],"pescatarian",[742,743,744,493],"white-fish","pineapple","tomato",[746,749,751,753],{"alt":747,"src":748},"Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top","\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-1x1.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-4x3.jpg",[756,757,758,759,590,760,743],"canh chua","sour soup","tamarind","catfish","vietnamese soup",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"romanized":766,"countrySlug":566,"region":767,"baseServings":432,"prepMinutes":568,"cookMinutes":768,"restMinutes":769,"difficulty":638,"course":770,"diet":772,"mainIngredients":774,"images":776,"keywords":786,"publishedAt":592,"updatedAt":592,"authorSlug":593},"che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè Ba Màu","Chè ba màu","Che ba mau","Southern Vietnam",55,120,[771,707],"dessert",[709,773,710,574,711],"vegan",[775,456],"coconut-milk",[777,780,782,784],{"alt":778,"src":779},"Tall glass of Vietnamese three-color dessert with yellow mung bean, red beans, green pandan jelly and coconut cream over ice","\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-1x1.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-4x3.jpg",[787,788,789,790,791,792,793],"che ba mau","vietnamese dessert","three color dessert","mung bean","pandan jelly","coconut cream","iced dessert",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"romanized":799,"countrySlug":566,"region":800,"baseServings":432,"prepMinutes":568,"cookMinutes":801,"difficulty":569,"course":802,"diet":803,"mainIngredients":804,"images":807,"keywords":817,"publishedAt":824,"updatedAt":824,"authorSlug":593},"chicken-pho","Chicken Pho (Hanoi-Style Phở Gà)","Chicken Pho","Phở gà","Pho ga","Northern Vietnam",100,[738,571],[574,710,711],[805,484,806,493],"chicken","ginger",[808,811,813,815],{"alt":809,"src":810},"Bowl of chicken pho with flat 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