Bánh Khoai (delicious pancake) is so much like Bánh xèo (Vietnamese pancake, I posted earlier on) since they both are made from rice flour, water, turmeric powder, added slivers of fatty pork, shrimp, bean sprouts and then pan fried.
I tried this dish for the first time on my trip to Vietnam and loved it! Crispy and flavoursome, I wrapped it with my favourite herbs and drenched it in fish sauce (I prefer this to soya sauce). If you prefer the dough more than the fillings in Bánh xèo, then this is the perfect replacement.
Bánh Khoai and Bánh xèo also are wrapped in mustard leaf, lettuce leaves or rice paper, and stuffed with variety of herb, like mint leaves, basil and served with a sweet and sour mixed sauce.
In Hue, Bánh Khoai is placed open-face instead of being folded in half like Bánh xèo
Moreover, Bánh Khoaii always goes with a fermented soy bean sauce, and people consider it a winter food owing to its greasiness and spicy taste of the sauce. Therefore, most Hue citizens only make them when winter coming.