The tangy sweetness of sesbania sesban flowers blends perfectly with the rich flavors of river shrimp, pork belly, fresh herbs, bean sprouts, and fish sauce, creating a delightful twist on the traditional banh xeo, or Vietnamese sizzling pancake.
Sesbania sesban flowers, known locally as bong dien dien, are a hallmark of Vietnam’s Mekong Delta. These vibrant blooms are prized for their versatility, adding unique flavor to a variety of dishes, from hot pots to noodle soups.
To prepare this unique version of banh xeo, the flowers are carefully sorted, washed, and drained. Fresh river shrimp are cleaned, and pork belly is finely chopped and stir-fried with the shrimp until cooked.
The pancake batter is made from rice flour, often mixed with coconut milk for a rich aroma and flavor. Duck eggs and turmeric juice are added to enhance the pancake’s golden color and taste, while scallions and seasoning complete the mixture.
Cooking banh xeo begins with a hot, lightly oiled pan. A ladle of batter is spread thinly and evenly, creating a delicate, crispy crust. Once the pancake is nearly cooked, sesbania sesban flowers, bean sprouts, shrimp, and pork are added. Covering the pan briefly ensures all ingredients are cooked to perfection. The pancake is then folded in half and lightly pressed to achieve the ideal crispiness.
This vibrant dish is best enjoyed with a side of fresh herbs, vegetables, and a flavorful dipping sauce. The sauce, typically a mix of premium fish sauce, lime juice, chili, sugar, and MSG, adds a perfect balance of savory and tangy notes. For extra zest, it can be accompanied by pickled vegetables like carrots, papaya, and white radish.
