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  1. Homemade Bánh Khoai - a small Vietnamese rice flour pancake filled with seasonal ingredients. A recipe from Hue, the contents in mine include chargrilled Warialda Girello, home grown Asian herbs, some daikon, peppery Chà Lua Hué, bean shoots and prawns.

    Unlike crêpes there’s no butter in these and the yellow colour comes from turmeric which brings a special flavour to the pancake. When first cooked they’re crisp, eaten wrapped in rice paper or mustard leaf, with a thick dipping sauce.

    While similar to the popular Southern Bánh Xèo - which can be enormous -these seem baby sized. But served with their luscious dipping sauce that’s made from a fermented soybean paste, they are quite hearty and in Hue they are considered to be a Winter food. Me, I like them any time.

    Homemade Bánh Khoai - a small Vietnamese rice flour pancake filled with seasonal ingredients. A recipe from Hue, the contents in mine include chargrilled Warialda Girello, home grown Asian herbs, some daikon, peppery Chà Lua Hué, bean shoots and prawns.

    Unlike crêpes there’s no butter in these and the yellow colour comes from turmeric which brings a special flavour to the pancake. When first cooked they’re crisp, eaten wrapped in rice paper or mustard leaf, with a thick dipping sauce.

    While similar to the popular Southern Bánh Xèo - which can be enormous -these seem baby sized. But served with their luscious dipping sauce that’s made from a fermented soybean paste, they are quite hearty and in Hue they are considered to be a Winter food. Me, I like them any time.

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