THE PANCAKE CAO LANH CITY- STAY AT HUYNH DUC HOTEL

Cao Lanh pancake village (Dong Thap) with more than a dozen shops located along Cai Sao Thuong River on Le Duan Street, My Phu Ward, Cao Lanh City.

Over 15 years of existence, the taste of this rustic pancake dish has made many diners far away and expatriates.

Cao Lanh and Dong Thap pancakes are not only famous for their cakes made from rice flour, poured thinly in an aluminum pan, burned on a wood stove, but above all, they are made from duck meat. Pancakes are familiar dishes of both Central and South, but in each locality, banh xeo has a different way of processing. The most prominent in the Southwest is the Cao Lanh pancake, Dong Thap. The cake made from rice flour, poured thinly in an aluminum pan, is burned on a wood stove with duck or pork filling.

Processing:

The rice chosen for baking is a new type of rice, fragrant and belongs to the group of rice, when the rice is cooked, it is dry and not sticky rice. Rice to take away, soak, puree mixed with coconut milk, a little salt, chopped green onions. The basic ingredients to make the filling are cassava roots (beans) and green bean sprouts.

In Cao Lanh, together with cassava and bean sprouts, chefs often make pancakes filled with shrimp meat and duck meat pancakes. Shrimp used are earth shrimp or black tiger shrimp. Pork must choose tenderloin for tender meat. Put the pan on the stove, wait for the pan to be hot, then coat the thin powder. Then add the types of kernels in turn. When the cake is crispy, fold it in half.

Duck meat pancakes are considered a feature of Cao Lanh.

The duck cleaned, peeled off the big bones, left out the small bones, minced the whole baby.

Instead of filling with pork and shrimp as a filling, duck meat pancakes use only duck meat with cassava roots and bean sprouts. The most interesting thing about this dish is that diners will feel the crispy crispness of the duck bone when chewing.

To have a delicious cake, the chef must pay attention to a lot of details, including the frying time and the folding technique. The fried cake will be lined with fresh banana leaves for a fragrant aroma.

Bánh thành phẩm được bày lên đĩa, ngươi ăn có thể tùy theo sở thích, hoặc xé từng miếng cho vào chén rồi chan nước mắm, hoặc cuốn với rau thơm.Nước mắm chua ngọt và đồ chua làm từ củ cải trắng, cà rốt được xem là linh hồn của món ăn. Theo dân sành ăn, hàng quán hơn nhau ở chỗ pha nước mắm. Quán nào nước mắm không ngon, quán đó chắc chắn vắng khách.

Besides fish sauce, what makes banh xeo so attractive and also an indispensable ingredient for that pancake is the vegetable. At the famous Cao Lanh pancakes on Le Duan street (Cao Lanh city), in addition to lettuce, basil, basil, fish lettuce, lettuce buds, convex sand leaves (arthralgia treatment), guise leaves, leaves Picked from the garden are the "accessories" that increase the attractiveness and help eaters feel better.

Sweet and sour sauce is the soul of this dish

The banh xeo shops here serve all day but are most crowded in the afternoon. Especially, on weekends or holidays, the village of banh xeo is bustling all day. These days, diners are not only local people but also many people from other provinces and cities.

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