Description
Bánh Xèo is a traditional Vietnamese pancake made from rice flour and water, mixed with coconut milk and spices.
Technical
The batter mixture undergoes a process of gelatinization and starch retrogradation during cooking, resulting in a crispy exterior and a soft interior. The Maillard reaction also occurs, contributing to the formation of the golden-brown color and the development of the pancake's flavor.
Science
Primary Reaction
Maillard Reaction, Gelatinization, and Starch Retrogradation
Sensory Profile
Aroma ()
SavoryUmamiSlightly sweetCoconuttyHerbal (turmeric, scallions)
Wine Analogy
Like a crisp Sauvignon Blanc with herbaceous notes
Coffee Analogy
Similar to a light-roasted Ethiopian coffee with floral undertones
Perfume Analogy