Description
Bánh xèo frying is a traditional Vietnamese technique for cooking a crispy and golden-brown pancake made from rice flour, water, and coconut milk.
Technical
The frying process involves the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, resulting in the formation of new flavor compounds and browning. The acidity of the coconut milk helps to break down the starches in the rice flour, creating a tender and delicate texture.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
crispygoldennuttytoasted coconutcaramelized riceearthy turmericherbal scallions
Origin & History
Civilization
Vietnamese