Banh xeo muc, or squid pancakes, is a humble dish long associated with fishermen in Quy Nhon Dong, a coastal ward of Gia Lai Province. In recent years, however, it has gained popularity among visitors and is now considered a local specialty.
The key to a good banh xeo muc in Quy Nhon Dong (formerly known as the Nhon Hai fishing village) lies in its freshness and simplicity. Freshly caught squid is essential to achieving the dish’s natural sweetness, while the batter is made from rice soaked long enough and finely ground to create a smooth consistency.
The cooking process is equally important. Small molds are thoroughly heated over charcoal before peanut oil is added, followed by the squid. Once the squid is quickly stir-fried to preserve its sweetness, the batter is poured in. Each pancake cooks in just a few minutes, yielding a crispy texture best enjoyed immediately.
Served hot, the pancakes offer a delightful combination of flavors, including the sweetness of fresh squid, the richness of the rice batter, and the tangy kick of fish sauce mixed with garlic and chili. Diners can also wrap them in rice paper with fresh herbs for added texture and flavor.
