Banh xeo gao lut Bánh xèo gạo lứt
Bánh xèo gạo lứt is a red-brown crepe of ground brown rice, rolled with herbs, a red-bean-sprout salad, cá chuối made from seeded banana, and bánh đa, then dipped. It is best straight off the mold, still hot and smelling of the rice.
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Brown rice turns it red-brown. It is best straight off the mold, still hot and smelling of the rice.
How to enjoy it
Red lúa mành, also called gạo lứt, is soaked about five hours and ground twice with its soaking water, then salted and mixed with chopped chives.
Roll the cake with herbs, a salad of red-bean sprouts, rau két, and sesame, cá chuối, and bánh đa, then dip it. Cá chuối here is seeded banana, peeled, soaked, sliced, boiled, and shaped, not fish.
The side cracker is given as bánh đá and as bánh đa.
Where to try it
Gia Hưng, called a Phong Nha specialty, and also Quảng Hòa.